As of late I have been on a mission to try out new recipes. I have a great affection for potato salad, especially one that is chucked full of hard boiled eggs and mayo, but I am trying to watch the amount of fat in my diet. That is when, again thanks to punchfork.com, I stumbled upon a very different type of potato salad recipe on steamykitchen.com. This warm bacon potato salad was a great alternative to a traditional salad and a lot lighter too. It was great accompanied with grilled chicken and sauteed asparagus.
Warm Bacon Potato Salad
Servings: serves 4-6Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
2 lbs. red potatoes, quartered
2 Tbls. olive oil
8 ounces bacon, cut into 1" pieces
1 clove garlic, minced
1/2 red onion, chopped (I used a Valida onion instead)
1/4 cup red wine vinegar (I used Balsamic vinegar)
1 Tbl. grainy mustard
salt and pepper
1 stalk green onion, chopped (optional or just use for garnish)
Directions:
Preheat the oven to 375F. On a baking sheet, toss the potatoes in olive oil. Roast for 25 minutes or until tender.
Fry bacon for 2 minutes, add the garlic and the red onion. Saute for an additional 3 minutes or until the bacon is crisp.
In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon mixture, then add the roasted potatoes. If you want you can add green onions now or save them to garnish afterwards. Toss gently and serve immediately.
Enjoy!
Grub's On!
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