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Warm Potato Salad With Bacon And Mustard-Beer Vinaigrette

Warm Potato Salad With Bacon And Mustard-Beer Vinaigrette comes together with Lean Smoked Bacon, Red Or White Creamer Potatoes, and Red Onions Rinsed In Ice W. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 lb
• 3 lb
• 1/2 cup

Method (preview)

1. 1

   Cook the bacon until crisp and drain on paper towels.

2. 2

   Chop coarsely and reserve.

3. 3

   Reserve 1 tablespoon of rendered bacon fat for vinaigrette if desired.

4. 4

   Cook the potatoes in lightly salted water until tender but not mushy.

5. 5

   Drain, cool slightly, and slice unpeeled into thick rounds.

6. 6

   While the potatoes are still warm, gently mix them with the reserved bacon, onions, herbs and vinaigrette.

7. 7

   Correct seasoning and serve warm or at room temperature.