Warm Bacon Potato Salad

• Meat

  • 1/2 lb Bacon

• Produce

  • 1 tbsp Dill, dried
  • 2 cloves Garlic
  • 1 Red onion
  • 2 lbs Three cheese microwave-ready little potatoes

• Condiments

  • 1 tbsp Course grain mustard

• Baking & Spices

  • 1 Salt & pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/2 cup White wine vinegar

Found on thecountrycook.net

Description

Directions

• Remove tray of potatoes from the cardboard sleeves and remove the seasoning packets.
• Set those seasoning packets aside (well use those for the vinaigrette.)
• Microwave each tray (one at a time) for 5 minutes.
• In a large pan, begin cooking the slices of bacon.
• Once your bacon is done cooking, set it aside (but keep the bacon grease in the pan - were going to use that again in a few minutes.)
• Crumble the bacon after it cools.
• Begin making the vinaigrette.
• In a medium bowl, combine the white wine vinegar, sugar, mustard, minced garlic and dill. Whisk together well.
• Then, whisk in the contents of both cheese seasoning packets that you removed earlier from the packages of Little Potatoes.
• Now, back to the large pan that you cooked the bacon in.
• Add in the diced red onions to the leftover bacon grease.
• Cook over medium heat for a couple of minutes until soft.
• Season with a bit of salt & pepper.
• Now, add in the Little Potatoes that you cooked in the microwave.
• Pour in the prepared vinaigrette and the crumbled bacon.
• Stir well and let it cook for about 4-5 minutes.
• This will help thicken the vinaigrette slightly.

Nutrition