WARM BACON-PIMIENTO POTATO SALAD
2 lbbaby yellow potatoes, halved
6 slicethick-cut bacon, chopped
3 largeshallots, chopped
1 largegarlic clove, minced
1 jar(s)(4 oz.) pimientos, drained
1/4 ccider vinegar
2 tspwhole-grain dijon mustard
3 Tbspcoarsely chopped fresh dill
How to Make WARM BACON-PIMIENTO POTATO SALAD
- Cook potatoes in boiling salted water to cover in a Dutch oven over medium heat about 10-15 minutes, or until tender; drain well.
- 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.
- 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.