WARM BACON-PIMIENTO POTATO SALAD

1
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

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make WARM BACON-PIMIENTO POTATO SALAD

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.

Printable Recipe Card

About WARM BACON-PIMIENTO POTATO SALAD

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



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