What’s not to like about bacon in potato salad?
I love German potato salad. so when I was invited to a neighborhood barbecue, I decided to make it (even though it was 85 degrees out).
I apologize for the photo. I took it as I was literally running out the door to the barbecue. I wasn’t even planning on posting this, but the people at the barbecue loved it, so here it is! It’s a keeper, so next time I make it, I’ll take a better picture. In the meantime, though, if you have a cookout to go to and want to take something satisfying and different, may I suggest this lovely potato salad with bacon and dill?
I found a similar recipe on the web for a warm potato salad with marjoram, but I love dill on potatoes and had some fresh dill hanging around so adapted it to my current pantry circumstances. I don’t think it can be officially summer without some dill on the windowsill and in your potato salad.
- 3 lb baby Yukon or fingerling potatoes
- 4 T olive oil
- 2 t very finely minced garlic
- 6 slices of bacon, cut into pieces
- ¼ cup apple cider vinegar
- 2 t sugar
- 3 T fresh dill
- salt and pepper from the mill to taste
- Scrub and cube Yukon or just scrub fingerling potatoes
- Place in a sauce pan with cold water, bring to a boil and cook for about 15 minutes or until easily pierced with a fork
- Cook bacon in a large skillet over medium heat until crisp - 5 to 6 minutes
- Discard all but 1 T of bacon grease
- off the heat, add garlic, vinegar and sugar to drippings, scraping up any bacon bits stuck to the pan
- Whisk in the olive oil
- Season with salt and pepper
- Pour dressing over cooked, drained potatoes and stir thoroughly
- Add dill and some more salt and pepper