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Picnic Potato Salad

Western.Chefs's picture
Ingredients
  Red skinned potatoes 1⁄2 Pound, halved, cooked, and cooled to make 4 1/2 cups (Small Sized)
  Lean bacon slice 3
  Olive oil 1 Teaspoon
  Chicken stock/Low- sodium chicken broth 1⁄4 Cup (4 tbs)
  White wine vinegar/Apple cider vinegar 3 Tablespoon
  Whole grain dijon mustard 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Thinly sliced green onions 1⁄3 Cup (5.33 tbs)
  Chopped sweet green peppers 1⁄4 Cup (4 tbs)
  Chopped sweet red pepper 1⁄4 Cup (4 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
Directions

1. While the potatoes cook, in an 8-inch skillet, cook the bacon over moderately high heat for 5 minutes or until crisp. Using a slotted spoon, transfer to paper towels to dram, then crumble.
2. Measure 2 teaspoons of the bacon drippings into a small bowl; discard any remaining drippings. Whisk in the oil until combined, then the stock, vinegar, mustard, salt, and black pepper. Add the potatoes, onions and the sweet green and red peppers; toss gently to coat. Garnish with the bacon and parsley. Serve at room temperature with fresh fruit and sandwiches stuffed with Honey Baked Ham.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Healthy
Cook Time: 
5 Minutes

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