Image by Jason Hedlund
Ingredients:
3 lbs red potatoes, scrubbed
6 slices of bacon, cut into 1-inch pieces
canola oil
3/4 cup water
1/3 cup apple cider vinegar
2 Tbsp whole-grain mustard
1 Tbsp granulated sugar
kosher salt
ground black pepper
4 scallions, finely sliced, white and green parts separated
4 tsp all-purpose flour
2 Tbsp finely chopped fresh Italian parsley leaves
Directions:
1. Put the potatoes in a large saucepan and cover with lightly salted water. Cover and bring to boil over high heat. Reduce the heat to medium and set the saucepan lid ajar. Cook until the potatoes are just tender, about 20 minutes. Drain and rinse under cold running water. Set aside while making the dressing.
2. In a large skillet over medium heat, cook the bacon with 1 Tbsp oil until the bacon is crisp and browned, 8-10 minutes, stirring occasionally. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. "Eye-measure" the bacon fat: you should have about 3 Tbsp. Set the skillet aside.
3. In a small, nonreactive bowl whisk the water, vinegar, mustard, sugar and 1 tsp salt, and 1/4 tsp pepper until the sugar and salt are dissolved. Set aside. Cut the potatoes into 1/4-inch slices. Remove the potato skins, if desired.
4. Return the skillet with the bacon fat over medium heat. Add the white parts of the scallions and cook until wilted, about 2 minutes, stirring occasionally. Sprinkle with the flour and stir well. Whisk in the vinegar mixture and bring to a simmer. Reduce the heat to very low and simmer until flour taste has disappeared, about 2 minutes. Remove from the heat and add the potato slices, bacon, the green parts of the scallions, and the parsley and toss gently to coat with the dressing. Season with salt and pepper. Serve warm. Enjoy!!
Jason and Beth's Rating: 9/10 YUM!
Nutrition:
200 calories
4g fat (2g saturated)
20mg cholesterol
600mg sodium
40g carbohydrates
5g fiber
5g sugar
9g protein
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