I saw a recipe for this once on I believe Cooks.com or possibly Epicurious..can’t rightly remember. It had “potato salad” and “bacon” in the title and that was all it took to reel me in.
I can never leave a recipe alone and have to tinker with it in one way or another, I think all Foodies like to do this, it’s part of our nature. My mother was always adding a dash of this, a cup of that.
This makes a great side dish or twist to the “picnic potato salad”. Mr. Sweet Butter even liked it and if you ask him he hates salad.
Yesterday I mentioned I would post about the salad since it made a brief cameo appearance alongside the Lemon Proscuitto Pork. I like cold salads because they’re usually super easy to make and quick, outside of that whole “chill out in the fridge” phase. That’s kind of a buzz kill when you’re antsy to bite into one.
I have several cold salads I will be sporadically posting in the upcoming days. I noticed the Sides & Salads section of my Kitchen page was bare, blank, empty as dry bones. It’s feeling rather neglected but in all fairness this is more than just a food blog and I’ve only been posting a short time. Plus I took that nearly two month hiatus to switch The Butter Dish from Blogger to WordPress.
Yes the stubborn butt that I am had to do it myself..learn from scratch. I probably could have hired someone to design a spectacular bog for me in under two weeks and it would have been 100,000 times less stressful and time saving but I’ve already mentioned what a stubborn butt I can be so we’ll leave it at that. (I would still like to get a better design).
Anyway this is the first of a few. Getting late so I’m gonna dash.
- 1 Pound Red potatoes, unpeeled & cubed
- 2 to 3 Strips Bacon
- 1 Cup Bell Pepper, diced
- ¼ Cup Celery, sliced
- ¼ Cup Red onion, chopped
- ¼ Cup Walnuts, chopped
- ¼ cup extra-virgin olive oil
- 3 Tablespoons Red wine or malt vinegar
- 1½ Tablespoon Dijon mustard
- 2 Tablespoon Real mayonnaise
- ¼ Teaspoon Sugar
- 1 Teaspoon Tarragon
- ¼ Teaspoon Pepper
- Wash potatoes and cook with a dash of salt in boiling water for 8-10 minutes or until cooked but still slightly firm.
- When potatoes are done, drain and rinse with cold water to stop them from cooking further internally.
- In a small bowl combine oil, vinegar, mustard, mayonnaise, star, tarragon, pepper and a dash of salt.
- Mix with a whisk completely and store in refrigerator.
- Meanwhile, cook bacon until crispy and chop small but not minced.
- Using a large bowl add potatoes, bacon, pepper, celery, onion and walnuts and mix with a large spoon.
- Pour dressing over salad and mix to completely incorporate.
- The longer the salad sits in refrigerator the richer the flavor from the spices will become. I recommend making several hours to the day before for best flavor. It can be consumed immediately however.