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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Normally I make the standard potato salad with mayo, onions and celery but I was in the mood for something different this week. This potato salad is served warm and has a fabulous flavor. The combination of dill, mustard, bacon, onions, and white wine vinegar with the cooked potatoes is sublime! Read more ! Ingredients:
2 pounds new potatoes |
1/3 cup plus 2 t white wine vinegar |
8 thick slices of bacon, chopped |
vegetable oil |
1 large red onion, chopped |
4 stalks of celery, chopped |
1/4 cup of water |
1 1/2 t sugar |
1 t dry mustard |
2 t dijon mustard |
1 t chopped dill |
Directions:
1. In a large saucepan, place the potatoes in salted water to cover.
2. Bring to a simmer.
3. Simmer until cooked through but not falling apart.
4. This will be about 25-30 minutes.
5. Drain and cool slightly.
6. Peel the potatoes while they are still hot and slice them 1/2 inch thick.
7. Sprinkle them with 2 tablespoons of vinegar, cover and keep warm.
8. In a heavy skillet or microwave cook the bacon until crisp.
9. Remove the bacon and drain on paper towels.
10. Pour fat into a measuring cup and add enough vegetable oil to total 1/4 cup of fat.
11. Pour the fat into a clean skillet over medium heat.
12. Add the onion and celery and cook for 1 minute, stirring.
13. Combine the remaining 1/3 cup of vinegar, the water, sugar, and dry mustard.
14. Add to skillet with the onion and celery.
15. Bring to a simmer over high heat, then stir in the Dijon mustard.
16. Immediately pour over the hot potatoes.
17. Add the dill and reserved bacon and mix well.
18. Season to taste with salt and pepper.
19. Let stand for 5 minutes before serving to blend the flavors.
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