So simple, so mouth watering delicious…my kind of recipe!
Let’s get our cooking on, shall we?
Roasted Potato & Bacon Salad
6 slices bacon, chopped
1-1/2 lb. baby red potatoes, halved
Sea salt + freshly ground pepper
Handful flat-leaf parsley leaves (or to taste), chopped
2 pickles, diced
1 tbsp each: grainy mustard, mayonnaise
1 tsp red wine vinegar
In large skillet, add bacon and splash water (to decrease chances of it burning as it releases its fat). Cook over medium-high, reducing heat if needed, until bacon is crisp. Transfer bacon to paper towels to drain. Strain fat; reserve 3 tablespoons.
In roasting pan, toss potatoes and reserved bacon fat. Season well with salt and pepper. Roast in preheated 400F oven 40 minutes or until golden. Cool 5 to 15 minutes. Toss with bacon, parsley, pickles, mustard, mayonnaise and vinegar.
Makes 4 side servings.
[photo and recipe via Toronto Star]
Originally posted 2009-11-02 14:41:55.
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Originally posted 2014-04-07 14:28:26. Republished by Blog Post Promoter