SIMPLE BRUSSELS SPROUTS CASSEROLECASSEROLE:6 slices bacon, chopped1 c. chopped yellow onion2 lbs. Brussels Sprouts, ends…
Potato Salad with Warm Herb-Bacon Vinaigrette
| Potato Salad with Warm Herb-Bacon Vinaigrette | Print |
Recipe By: Alice Morrow
Potato Salad with Warm Herb-Bacon Vinaigrette
Ingredients
- 2 lbs. small red potatoes, halved
- Kosher salt
- 6 strips of hickory smoked bacon, cut into ½” pieces
- 1 T. olive oil
- 2 T. fresh chopped fresh thyme
- 1 medium red onion, diced
- ¾ c. champagne vinegar
- 1 T. butter
- 1 T. creole mustard
- ⅓ c. finely chopped fresh chives
- 2 T. finely chopped dill
- 2 T. finely chopped parsley
- Black pepper
Instructions
- Place potatoes in cold water and season with salt. Bring to boil, reduce heat and cook until tender.
- Place bacon in skillet and add olive oil and thyme. Saute until bacon and thyme are crisp. Once bacon has rendered some of fat, add onions and cook until soft.
- Add vinegar, butter and mustard.
- Drain potatoes and immediately add to skillet.
- Stir to coat the potatoes. Taste for seasoning.
- Add the remaining herbs (you can choose herbs you like best). Toss and add more seasoning if needed.
Notes
*****Important to add potatoes while hot. They tend to absorb the flavors of vinaigrette better.
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