I’m half German, half Irish. There is no amount of potatoes that I can’t take down. I easily cook potatoes five days each week and yet I’ve hardly posted any potato recipes on The Rose Table! I plan on amending that this year.
The recipe could hardly be easier! Once the potatoes have been boiled, this dish comes together in five short minutes. It’s delicious served as a side dish with fish or grilled meats but is also a fantastic addition to a green salad. I like to leave the potatoes whole because they look so beautiful, but you could cut them before tossing it all together if you prefer.
Bacon Potato SaladServes 4-6
1.5 lbs potato medley
Lemon vinaigrette (recipe follows)
4 scallions, green and white parts
1/4 cup flat leaf Italian parsley
2 Tbsp Feta cheese
4 slices thick cut bacon, cooked and crumbled
Lemon Vinaigrette
Makes 1 1/2 cups
1/4 cup lemon juice, freshly squeezed
1/4 cup white wine vinaigrette
2 tsp sugar
Sea salt, freshly ground pepper to taste
1 shake each dried oregano and dried basil
1 cup olive oil
Makes 1 1/2 cups
1/4 cup lemon juice, freshly squeezed
1/4 cup white wine vinaigrette
2 tsp sugar
Sea salt, freshly ground pepper to taste
1 shake each dried oregano and dried basil
1 cup olive oil
- Whisk together all ingredients for lemon vinaigrette, finishing with olive oil. Set aside.
- Bring a pot of water to a boil. Add a generous amount of salt. Boil potatoes in salted water for about 20 minutes or until fork tender.
- Drain in a colander in the sink. Cover potatoes with a towel for 10 minutes.
- In a large bowl, toss potatoes with 2 Tbsp lemon vinaigrette while still warm. Let cool.
- Add crumbled bacon, scallions, parsley, and more vinaigrette as desired. (Note: you will have plenty of vinaigrette leftover. Keep it on the counter for a delicious salad dressing.)
- Chill for a couple of hours.
- Add Feta cheese before serving.
Happy Sunday,
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