Red Potato Salad with Bacon
Mary Bartlett
ingredients
- 6 c. cubed red-skinned potatoes, unpeeled
- Salt
- 3-4 strips bacon
- 1 c. chopped bell pepper (any color)
- 1/4 c. minced red onion
- 1/2 c. sliced scallions
- 1/4 c. extra-virgin olive oil
- 3 T. red wine vinegar
- 1 T. dijon mustard
- 1 T. mayonnaise
directions
- 1
Put the potatoes in a large pot; add water just to cover and season with 3/4 t. salt. Bring to a boil over medium-high heat and cook until tender, 8-10 minutes. Drain and cool slightly.
- 2
Meanwhile, cook bacon until crisp. Drain and finely chop.
- 3
In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.
- 4
In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 3/4 t. salt and 1/4 t. pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.
Source: Mary Bartlett
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews