Light Potato Salad
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 2 tablespoons salt
- 5 5 lbs creamer potatoes or 5 lbs other small potatoes
- 6 -10 scallions, thinly sliced into rings
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 12 slices bacon
- 3 tablespoons yellow mustard seeds
- 1⁄3 cup white wine vinegar
directions
- Bring a large wide pan of salted water to a boil, and add potatoes.
- Boil until tender, about 20 minutes.
- Drain potatoes, cut in two, and place in a large bowl.
- Add scallions, and toss gently to mix.
- Return dry potato pan to medium heat, and add oil and bacon.
- Cook bacon until very crisp, and transfer to paper towels.
- Add mustard seeds to bacon fat in pan.
- After a few moments, they will begin to pop.
- Immediately turn off heat, and add vinegar, garkic, and potato mixture.
- Toss together, then transfer back into bowl.
- Cover salad with plastic wrap, and allow to rest at room temperature for about an hour.
- To serve, transfer to a serving bowl, and crumble crispy bacon on top.
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RECIPE SUBMITTED BY
Expatriate Texan now in the frozen North. Full-time dad and 3/4 time college prof, so I'm in charge of cooking and groceries.I also have time for skiing, cycling, hiking, etc....