Bacon and Potato Toss A Hot Salad

Van Gogh Still Life

Van Gogh Still Life Potatoes

No, the season of salads hasn’t ended. It’s just turned over a new leaf. Opt for a hot one to warm your bones. Based on the humble spud, paired with crispy bacon, a nip of vinegar and mustard, it’s bold and it’s brash.

5 slices of Bacon
1 Onion, sliced
2 Cloves of Garlic, thinly sliced
2 Tbsps. Balsamic Vinegar
1/4 cup Olive Oil
2 Tbsps. Sweet Grainy Mustard
1 tsp. Salt
1 tsp. Pepper
4 BAKED Potatoes, thickly sliced

Fry bacon until crisp, remove, and set aside on a paper towel. Add onions to the bacon drippings and sauté until soft. Add garlic, cook for a minute or less. Turn the heat to low, stir in olive oil, vinegar, and mustard. Scrap all the lovely brown bits off the bottom of the pan into the sauce. Add sliced potatoes and warm. Crumble bacon on top and serve immediately.

As a side dish, serves 4, and is excellent with burgers or barbequed chicken. If serving as a lunch, serves 3. Add a dollop of sour cream to each, or cubes of cheddar cheese.

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