Warm Potato Salad by Millie Peartree
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
Here’s a perfect recipe for any barbecue or outdoor meal. We remove the bacon from the skillet using a slotted spoon so that the bacon browning can lend delicious flavor to the onions and dressing. Leave the bacon out if you want to make it vegetarian; or add pork bacon if you want the additional flavor and fat.
Ingredients
Uncooked baby potatoes
3 pound(s), halved or quartered
Olive oil
5 Tbsp, divided
Garlic clove
2 clove(s), minced
Kosher salt
½ tsp, or to taste
Black pepper
¼ tsp, freshly ground, or to taste
Uncooked turkey bacon
8 slice(s), diced
Shallot
1 large, finely chopped (about 1/3 cup)
White wine vinegar
¼ cup(s)
Water
2 Tbsp
Whole-grain mustard
1 Tbsp
Sugar
1 Tbsp
Old Bay seasoning
1 tsp, or similar product
Fresh parsley
2 Tbsp, chopped
Instructions
1
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2
In a large bowl, toss potatoes with 2 tbsp oil, garlic, salt, and pepper; spread evenly on prepared pan. Roast until tender and golden brown around edges, 30 to 35 minutes. Remove from oven; place potatoes and any remaining oil left on baking sheet in a large bowl.
3
In a large skillet, heat 2 tbsp oil; add bacon and cook until lightly browned, about 7 minutes. Remove bacon from skillet with a slotted spoon; add to bowl with potatoes.
4
Add shallot to same skillet; cook, stirring often, until tender, about 3 to 5 minutes.
5
In a small bowl, combine remaining 1 tbsp oil, the vinegar, water, mustard, sugar, and Old Bay seasoning. Add to same skillet, stir, and warm over low heat. Pour dressing over potatoes; toss until all ingredients are well-coated. Season with salt and pepper to taste, if desired; garnish with parsley and serve warm.
6
Serving size: about 3/4 cup
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