Wednesday, March 4, 2009

Fried Potato Salad

If you got past the "fried" then let me mention there is also bacon involved in this recipe.  If that doesn't stop you, proceed--I promise it will be worth it.

You will need:

a dozen small red potatoes
2 or 3 green onions
six strips of bacon
a handful of flat leaf parsley (or a 1 - 2 teaspoons of dried parsley)

For the dressing:

1 Tablespoon brown mustard
1 Tablespoon red wine vinegar
2 Tablespoons olive oil
Salt and pepper to taste

Boil the potatoes until almost cooked through.  Drain and cool.  Slice into 1/4" rounds.

In the meantime, cook the bacon and crumble it.  Remove on tablespoon of bacon drippings for use in dressing.

In a bowl mix brown mustard, red wine vinegar, the tablespoon of bacon grease, salt and pepper.  Slowly whisk in olive oil.

Use the remaining bacon drippings to fry the potatoes--laying flat in pan and turning once--until browned.  Do in batches if they don't fit in the pan in a single layer.  You must be fair and allow every piece to bath in the bacon juice!

Remove from pan and place in bowl.

Add crumbled bacon. . .

. . . add chopped green onion. . .

. . . add parsley. . .

. . . add dressing.

Toss. . . gently. It will taste good, but not be nearly so pretty if you break all the little potato rounds.

Enjoy.  If it makes you feel better, serve it with steamed veggies and grilled chicken so it feels a little healthier!