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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is classic salad with a great new twist! The goat cheese adds a unique flavor with a creamy texture. Great for summer grilling and BBQ's! Ingredients:
2 lbs yukon gold potatoes |
1/2 lb bacon, cut in 1/4 inch strips |
3/4 cup onion, minced |
1/3 cup apple cider vinegar |
1/4 cup sugar |
1 tablespoon dijon mustard |
1 teaspoon salt |
8 ounces chavrie goat cheese |
2 tablespoons chives, cut 1/2 inch for garnish |
Directions:
1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and dice into 1/2-inch pieces.
2. Set aside in a warm place.
3. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate
4. Pour off the rendered fat, reserving 1/4 cup in the pan.
5. Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes.
6. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the diced, cooked potatoes and toss to coat.
7. Top with crumbled Chavrie® Goat Log, bacon and garnish with the chives.
8. Serve warm.
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