Create a yummy potato salad for the family potluck this weekend by combining yukon gold potatoes, cremini mushrooms, chopped bacon, and topped with fresh thyme and parsley.
|4||Large Yukon gold potatoes, peeled and cut into 1” (2.5 cm) cubes|
|6||Slices Schneiders® Bacon, chopped|
|6 oz||(180 g) Button or cremini mushrooms, quartered|
|3 tbsp||(45 mL) Vinegar (cider, white wine or white balsamic) 1 tbsp (15|
|1 tbsp||(15 mL) Dijon mustard|
|.5 cup||(125 mL) Chicken broth|
|1 tsp||(5 mL) Chopped fresh thyme|
|2 tbsp||(30 mL) Chopped fresh parsley|
|Salt and pepper|
COOK potatoes in salted water until fork tender. Drain and set aside.
PREHEAT a large skillet over medium-high heat. Add bacon and cook until brown and crisp, about 7-8 minutes. Lower heat to medium and add onions and mushrooms; continue to cook until onions are soft, about 3-4 minutes.
WHISK together vinegar, mustard, broth and thyme, add to skillet and allow to simmer gently for 2-3 minutes or until the sauce will coat the back of a spoon. Remove from heat and pour over potatoes. Add parsley, salt and pepper and toss to coat. Serve warm.
Show More Comments
No Comments yet