So I present my Red,
Hot, and Blue Potato Salad. It is yummy
and bacon-y and American and star spangled.
Okay, I’m getting carried away, but it’s really good.
Red, Hot, and Blue Potato Salad |
Servings: 6-8
Time: Prep: 10
minutes Cook: 10-15 minutes Hardware: Measuring spoons and cups, cutting board and knives, an air tight container, a pot, a colander, a large mixing bowl, a wooden spoon
Ingredients:
-
1 ½ pounds red, white, and purple new potatoes
- 1 small onion (¼ cup)
- ⅓ cup oil
- ⅓ cup apple cider vinegar
- 2 tablespoons spicy course ground mustard
- 6 slices of cooked crumbled bacon
- Chives (optional)
- Salt & Pepper
- Rinse the potatoes. Cut them into quarters. Place them in the pot of salted boiling water. Only cook them until they are fork tender. This will take about 10 minutes.
- While the potatoes are cooking, roughly chop the onion. Place he onions, oil, vinegar, and mustard in the airtight container and shake vigorously to mix.
- Drain the potatoes and in the mixing bowl gently mix the crumbled bacon, potatoes and dressing. Check the seasoning and salt and pepper to taste.
- Serve warm. You can top with chopped chives right before serving for added crunch and color.
Pan Seared Steak with Compound Butter
Red, Hot, and Blue Potato Salad
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