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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A light, refreshing alternative to heavy, mayo-laden potato salads. Ingredients:
2 tablespoons salt |
5 lbs new potatoes or 5 lbs creamer potatoes or 5 lbs other small potatoes |
6 -10 scallions, thinly sliced into rings |
2 tablespoons olive oil |
4 cloves garlic, minced |
12 slices bacon |
3 tablespoons yellow mustard seeds |
1/3 cup white wine vinegar |
Directions:
1. Bring a large wide pan of salted water to a boil, and add potatoes.
2. Boil until tender, about 20 minutes.
3. Drain potatoes, cut in two, and place in a large bowl.
4. Add scallions, and toss gently to mix.
5. Return dry potato pan to medium heat, and add oil and bacon.
6. Cook bacon until very crisp, and transfer to paper towels.
7. Add mustard seeds to bacon fat in pan.
8. After a few moments, they will begin to pop.
9. Immediately turn off heat, and add vinegar, garkic, and potato mixture.
10. Toss together, then transfer back into bowl.
11. Cover salad with plastic wrap, and allow to rest at room temperature for about an hour.
12. To serve, transfer to a serving bowl, and crumble crispy bacon on top.
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