This week, I am featuring another BBQ/picnic favorite…potato salad! Here is a healthier twist on the traditional mayo-laden potato salad. Plus, this incorporates bacon…so…yum!
2.5 lbs potato (red or russet)
6 pieces of bacon
1/3 cup apple cider vinegar
1 Tablespoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon garlic, minced
3 Tablespoon rosemary, chopped
1/4 cup olive oil
2 Tablespoon green onions, chopped
Scrub the potatoes well. Place in a large pot and add water just to cover. Heat to a boil, and then reduce heat and simmer for 20-25 minutes or until the potatoes are tender when punctured with a fork.
Drain the water, and cube the potatoes into approximately equal size.
Meanwhile in a nonstick skillet, cook the bacon over medium heat, flipping occasionally, until crispy. Remove bacon onto a plate with a paper towels, pat dry and crumble the bacon. Leave bacon grease in the skillet.
Add the vinegar, dijon, salt and pepper to the bacon grease. Bring to a low boil for 1 minute, then add garlic, stirring. Remove from heat.
In a large bowl mix the cubed potatoes, crumbled cooked bacon, bacon dressing, rosemary, olive oil and green onions. Serve hot or cold.