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Bacon Makes the Potato Salad

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Use new potatoes in this Irish-infused potato salad.

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.

Bacon-Potato Salad

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”

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