This week at I Blame My Mother, we're working on recipes from The Neelys. They love all things barbeque (and who doesn't!). I decided since I had most of the ingredients in the cabinet and fridge, I make their Warm Bacon Potato Salad.
Here's how I made it:
Warm Bacon Potato Salad
1/2 cup apple cider vinegar (recipe said to use white wine vinegar)
1 tablespoon honey mustard (recipe said to use coarse-grained mustard)
1 tablespoon sugar
2-1/2 pounds potatoes, cut into 1/2-1" cubes
6 slices bacon, chopped
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon dill weed, plus more for garnish (recipe said to use fresh)
Make the vinaigrette by mixing the vinegar, mustard and sugar together and set aside. Next add potatoes to salted cold water. Bring pot to a boil and reduce to simmer for about 15 minutes or until the potatoes are soft enough. Drain and place in a large bowl.
Meanwhile add bacon to a skillet and cook until crisp over medium heat. Drain on paper and set aside, reserving the grease in the skillet. Add onions, pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to onions and cook until reduced and thickened about 5 minutes.
Pour vinaigrette dressing mixture over warm potatoes. Add bacon and dill and toss until evenly coated. Season with salt and pepper and garnish with more dill and leftover bacon.
This was so good! I love bacon and the tang of the vinegar and mustard were absolutely divine! The kids loved it too. Picky-eater-hubby had boiled potatoes (I reserved before pouring the dressing over the taters) with crispy bacon and butter. He was in heaven. Simply things, I tell ya!
I was thinking if you are doing any kind of outdoor events or parties, this would be a great dish to take since it doesn't need refrigeration and can be served at room temperature.
Be sure to visit I Blame My Mother to see what others are cooking up for the FNCCC!
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