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Potato Salad with Bacon and Parsley

Serves: 6 servings

  • 1½ pounds new potatoes
  • Coarse salt and fresh ground pepper
  • 4 slices bacon
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 cup chopped fresh parsley
  1. 1. Put the potatoes in a pot with water to cover and one teaspoon salt and simmer until tender, 15-20 minutes. Drain and run under cold water. Cut into quarters.
  2. 2. While potatoes are cooking, cook the bacon in a skillet over medium-high heat until crisp, 6-8 minutes. Drain on paper towels and crumble when cool.
  3. 3. In a large bowl, mix oil, vinegar, mustard, ¾ teaspoon salt and ¼ teaspoon pepper. Toss with potatoes, bacon and parsley.

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