Happy day before Independence Day! I know a lot of you guys have plans to bbq tomorrow. Sadly, the Blue Collar family has no plans for anything tomorrow(I know, you’re all broken up about it. It’ll be alright). But that isn’t going to stop me from trying this recipe! It seems like it’ll be the perfect pass-around dish to bring to a friend’s place. Warm Bacon Potato Salad! You can never go wrong with bacon!
* 1/2 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
* Freshly ground black pepper
* 2 cloves garlic, chopped
* 1/4 cup freshly chopped dill leaves, plus more for garnish
For the vinaigrette:
Mix all the ingredients together in a small bowl and set aside.
(For everything else)
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 saute 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 saute 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.
The reason I’m going to give this recipe a try is because I don’t like traditional potato salad. Why? Because I don’t like eggs in general. But I especially hate hard-boiled eggs. If hell had a flavor, it would be hard-boiled egg. The idea of eating hard-boiled eggs makes me want to punch a unicorn in the face. Hard boiled eggs represent everything that’s wrong with the world. If you like them, you must be a terrorist.
If you lovely fuckers like this type of recipe, get your asses over to the Food Network site.