As much as I may like foods wrapped in mayonnaise, I do not like your typical potato salad. I decided to give this recipe a try and I am glad I did. I officially like potato salad now! One of the best things about this dish is you can eat it warm, room temperature or cold and it still tastes great. This is also a perfect dish for a hot summer cook-out (which I can NOT wait for). And as always, sorry for the crappy photo. It was not being very photogenic and I was trying to get it served.
From The Neely's
½ cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
6 bacon slices, chopped
1 medium sized red onion, diced (you should know by now I did not add this in)
freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish
For the vinaigrette:
Mix together the white wine, vinegar, mustard and sugar in a small bowl and set aside.
Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
Add bacon to large sauté pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and sauté until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.
One year ago: Penne with Sundried Tomato Pesto