Sunday, June 27, 2010

Red Potato Salad With Bacon

In general, I'm not a fan of potato salad. This one, however, I really like. It's simple, isn't so creamy, and it has bacon. Which, of course, is always a good thing. :) We're enjoying this tonight with brats and a coleslaw. Mmmm, I love summer food!

Red Potato Salad With Bacon
- Paula Deen
4-6 servings

6 cups cubed red-skinned potatoes, unpeeled
2 ounces bacon (2-3 strips)
1 cup chopped bell pepper (any color or a combination)
1/4 cup minced red onion
1/4 cup sliced scallions (about 2) *
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
Freshly ground pepper

*I have been substituting chives only because they are growing like crazy in my garden right now and they go well with potatoes.

Put the potatoes in a large pot; add water to cover and season with 1/4 teaspoon salt. Bring to a boil over medium high heat and cook until tender, 8-10 minutes. Drain and cool slightly.

Meanwhile, cook the bacon, drain, and finely chop. (Instead, I microwave bacon between layers of paper towels, which is quick and eliminates the splatters on my stove top).

In a large bowl, combine the potatoes, bacon, bell pepper, onion and scallions (or chives).

In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate, or serve at room temperature. (Room temperature is my favorite).


1 comment:

Kathy Beachy said...

Wha! Not a fan of potato salad?