warm bacon-pimiento potato salad

Name: WARM BACON-PIMIENTO POTATO SALAD
Prep time: 20 min
Cook time: 5 min
Yield: 8
Cuisine: American
Ingredients: 2 pound(s) baby yellow potatoes, halved; 6 slice(s) thick-cut bacon, chopped; 3 large shallots, chopped; 1 large garlic clove, minced; 1 jar(s) (4 oz.) pimientos, drained; 1/4 cup(s) cider vinegar; 2 teaspoon(s) whole-grain dijon mustard; 3 tablespoon(s) coarsely chopped fresh dill

23 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Dec 14, 2014

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

Rate

prep time 20 Min

cook time 5 Min

method Stove Top

yield 8 serving(s)

Ingredients

2 pounds baby yellow potatoes, halved
6 slices thick-cut bacon, chopped
3 large shallots, chopped
1 large garlic clove, minced
1 jar (4 oz.) pimientos, drained
1/4 cup cider vinegar
2 teaspoons whole-grain dijon mustard
3 tablespoons coarsely chopped fresh dill

How To Make warm bacon-pimiento potato salad

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.

Step 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.
Step 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.
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