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Ingredients

Potatoes – 2 lb (900 g) Red
Bacon – 8 slices Uncooked
Yellow Onions – 12 oz (340 g)
Apple Cider Vinegar – 4 fl oz (120 ml)
Mustard – 1 ½ tbsp Whole-grain
Sugar – 1 ¾ oz (50 g)
Salt – 1 tsp
Ground Black Pepper – ½ tsp
Water – ½ cup
Chives – 2 tbsp

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Warm Potato Salad With Bacon Dressing

Warm Potato Salad With Bacon Dressing

  • Medium

Ingredients

Recipe

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You may have noticed that we love potato salad. Recently, we shared Ina Garten’s and Julia Child’s recipes for this ultimate American comfort food. Today, Cook It would like to walk you through the process of taking the traditional dish up a notch and making warm potato salad with bacon dressing.

Would you like to make a new elegant dish that will leave your guests begging for the recipe? Or perhaps you simply find the regular old potatoes with cheese and butter boring? This fresh recipe will become your new go-to. Without further ado, let us introduce you to this savory, flavorful potato salad with warm bacon dressing.

Steps

1
Done

Boil potatoes until tender. Drain and let cool.

2
Done

Cut the potatoes into quarters, place them in a bowl, and set aside.

3
Done

Cook bacon in a pan over medium heat until crispy. Transfer the bacon to a plate.

4
Done

Leave approximately 3 tablespoons of bacon drippings in the pan. Add diced onions and cook until translucent.

5
Done

Stir in apple cider vinegar, whole-grain mustard, sugar, salt, pepper, and water. Simmer for 3 minutes until the mixture has reduced to roughly a cup.

6
Done

Pour the dressing over the potatoes, add bacon and toss to coat. Finally, stir in chopped fresh chives.

Skip the cold side dishes and impress your family or company with this new take on potato salad. Remember to serve it warm to experience it at its very best.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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