A perfect blend of smokey, tangy, sweet, spicy and salty, this potato salad side can be prepared easily on the grill or stove top - and is so easy to make. It is a longtime favorite of my family and every guest it's served to asks for the recipe.
This side will pair brilliantly with Maple Leaf Prime Naturally fully cooked entrees:
Beef in Red Wine Sauce;
Turkey in a Homestyle Gravy.
I even might try it with Butter Chicken because it would be a perfect counterbalance.
|1.5 lbs||very small red skinned potatoes|
|1 cup||fresh or frozen baby peas (sweet) - do not unfreeze|
|1||small red onion|
|6||slices of Schneiders Country Naturals Bacon (smoked), cut into one inch pieces|
|1.5 tbsp||whole grained dijon style mustard|
|.33 cup||red balsamic vinegar (you may add more, to taste)|
|.5 cup||extra virgin olive oil (you may add more, to achieve the salad consistency and taste desired)|
|kosher salt to taste|
|fresh ground pepper to taste. (I prefer white pepper)|
1. Place all the washed and trimmed small potatoes in a pot and steam until soft but not overcooked (the skins should not crack).
2. Cut the onion in half and then into thin slices, separate the layers and place into a large bowl with frozen or fresh peas, add balsamic vinegar, mustard and pepper.
3. When potatoes are sufficiently soft, place them on a plate. With a fork, flatten and break each potato so it's a bit smashed.
4. Place the bacon pieces into a skillet and fry until well cooked. Place the cooked bacon on paper towels and blot to drain away excess fat.
5. Add the warm potatoes and cooked bacon to the onion and frozen/fresh pea and dressing mixture. Gently toss to cover the potatoes well but take care that they don't completely break into small pieces.
Add more olive oil, if required.
Add salt and pepper to taste.
6. Serve warm.
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