WARM BACON-PIMIENTO POTATO SALAD

Ellen Bales

By
@Starwriter

I love a warm potato salad, sometimes even more than a cold one. I think the heat brings out the unique flavors. This would be a great dish to serve in fall and winter. This recipe and photo come from Southern Living Magazine.
12-14-14


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Serves:

8

Prep:

20 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

2 lb
baby yellow potatoes, halved
6 slice
thick-cut bacon, chopped
3 large
shallots, chopped
1 large
garlic clove, minced
1 jar(s)
(4 oz.) pimientos, drained
1/4 c
cider vinegar
2 tsp
whole-grain dijon mustard
3 Tbsp
coarsely chopped fresh dill

Directions Step-By-Step

1
Cook potatoes in boiling salted water to cover in a Dutch oven over medium heat about 10-15 minutes, or until tender; drain well.
2
Cook bacon in a large deep skillet over medium heat for 8 to 10 minutes or until just beginning to crisp. Carefuly drain drippings, reserving about 3 Tbsp. in skillet. Stir in shallots and garlic, and saute for 2 minutes.
3
Add pimientos and next 2 ingredients, scraping to loosen particles from bottom of skillet. Stir in potatoes, dill, and salt and pepper to taste. Serve warm or at room temperature.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Dairy Free