Bacon and Scallion Potato Salad

środa, 29 stycznia 2014

Bacon and Scallion Potato Salad

Time: 40 mins


  • 6 slices bacon
  • 1/4 cup apple cider vinegar
  • 4 lbs tiny new potatoes (about 1 1/2 inches around)
  • 3 celery ribs, chopped
  • 1 cup coarsely chopped scallion top
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise


  • 1 Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Carefully pour fat from skillet into a measuring cup and reserve. Coarsely crumble the bacon.
  • 2 Pour vinegar into a large bowl. Put potatoes in a 5-quart pot, covered with cold water by 2 inches, and simmer, uncovered, until just tender - about 20 minutes. Drain potatoes in a colander and rinse slightly with cold water. When cool enough to handle, quarter potatoes, adding them to the bowl as you cut, tossing them to coat. Add 1 TBSP of reserved bacon fat and remaining ingredients, and salt and pepper to taste, tossing to combine well.

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