Ingredients: |
Ingredients: 8 slices bacon, cut into 1/2 inch pieces 2 lbs small red potatoes, unpeeled, sliced 1/4 inch thick 3c water 2T plus 1 tsp sugar 1 tsp celery seeds Salt and pepper 3T cider vinegar 2T whole grain mustard ( grey poupon coarse ground pepper works well) 4 scallions, sliced thin 3T chopped fresh parsley 3T finely chopped sweet green vinegar peppers (optional)
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Directions: |
Directions:1. Cook bacon in 12 inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel lined plate. Pour bacon fat into liquid measuring cup. (You will need 1/4c fat for dressing. If you have too much or too little, you can discard excess or add vegetable oil as needed to equal 1/4 cup). Set aside. 2. Add potatoes, water, 2T sugar, celery seeds, a t tsp salt to now empty skillet. Bring to boil over high heat. Cook stirring occasionally, until potatoes are tender, about 15 minutes. Continue to cook until liquid is syrupy and just coats bottom of skillet, 3 to 5 minutes longer. Transfer potatoes and cooking liquid to large bowl., 3. Stir vinegar, mustard, 1/4 tsp salt, 1/4 tsp pepper, and remaining 1 tsp sugar into reserved bacon fat until combined. Add dressing to potato mixture and stir to thoroughly combine. Let sit for 15 minutes. 4. Add scallions, parsley, peppers, if using, and bacon to potato mixture. Using rubber spatula, firmly stir to partially break up potatoes and give salad a creamy texture, about 20 strokes. Serve warm. |