In Ireland, bacon is more like what we Americans would call Canadian bacon. That’s not what is called for here. In this creamy potato salad, use crisp American bacon.
8 to 9 strips bacon
3 pounds small new potatoes
1/3 cup red onion, chopped
4 to 5 tablespoons fresh parsley, chopped
1 1/2 tablespoons wine or herb vinegar
4 1/2 tablespoons vegetable oil
3/4 cup sour cream
Salt, to taste
Pepper, to taste
Fresh parsley (for garnish)
Four hours before serving: Cook, drain and crumble bacon. Cover potatoes with cold, salted water, bring to boil, cook until tender but still firm, about 20 minutes. Drain, cool; peel if desired, but red skins make a prettier salad. Cut into 1/4-inch slices. Add onion, parsley and half of bacon; toss. Combine vinegar, oil, sour cream, salt and pepper. Add to potatoes, toss. Chill 4 hours.
When ready to serve: Add a little more sour cream if potatoes seem dry. Garnish with parsley and remaining bacon.
Makes 8 servings.
From “Tampa Treasures Cookbook: The Junior League of Tampa”