Warm Potato Salad
Another great summertime side, warm potato salad. A great side dish at any time, for that matter.
Ingredients for Warm Potato Salad
- 2 -3 pounds waxy potatoes ( small red skin work well)
- 3 slices of bacon (diced)
- 1 onion diced
- ¼ cup white wine
- ¼ cup chicken stock
- 1 tbs Dijon mustard
- 3 – 4 tbs vegetable oil
- 2 tbs red wine vinegar
- salt & pepper
- chopped parsley for topping
Directions for Warm Potato Salad
Boil the potatoes until a fork pierced into them goes in easily. Drain and place back in pot on stove for a few moments to dry the potatoes. Slice thinly.
In a measuring cup or small bowl place the white wine, chicken stock,mustard,vegetable oil, and vinegar, salt & pepper and stir to mix.
In a large sauté pan ( I like to use a flat bottomed 12″ wok pan with handle) place the bacon and on medium high heat cook until most of the fat is rendered. Once there is sufficient fat in the pan add the onion and cook until softened. Turn heat down to medium low and add the stock mixture and stir to combine. Once combined add in the potatoes and stir gently. Place in serving bowl sprinkle a little parsley on top and serve warm.
Here are a few items to help make this warm potato salad recipe:
Calphalon Contemporary Nonstick 12-Inch Flat-Bottom Wok
Cook N Home 16-Piece Kitchen Tool in white Ceramic Tub
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
copyright © rantsravesandrecipes 2013 all rights reserved
- 2 -3 pounds waxy potatoes ( small red skin work well)
- 3 slices of bacon (diced)
- 1 onion diced
- ¼ cup white wine
- ¼ cup chicken stock
- 1 tbs Dijon mustard
- 3 - 4 tbs vegetable oil
- 2 tbs red wine vinegar
- salt & pepper
- chopped parsley for topping
- Boil the potatoes until a fork pierced into them goes in easily. Drain and place back in pot on stove for a few moments to dry the potatoes. Slice thinly.
- In a measuring cup or small bowl place the white wine, chicken stock,mustard,vegetable oil, and vinegar, salt & pepper and stir to mix.
- In a large saute pan place the bacon and on medium high heat cook until most of the fat is rendered. Once there is sufficient fat in the pan add the onion and cook until softened. Turn heat down to medium low and add the stock mixture and stir to combine. Once combined add in the potatoes and stir gently. Place in serving bowl sprinkle a little parsley on top and serve warm.
- can be served cool or microwaved to reheat later just add a little chicken stock to moisten.