Warm Bacon Potato Salad with Dill

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.

Warm Bacon Potato Salad with Dill

Print Recipe

• Author: Rocky Mountain Woman

Ingredients

Scale 1x2x3x

• 3 lb baby Yukon or fingerling potatoes
• 4 T olive oil
• 2 t very finely minced garlic
• 6 slices of bacon, cut into pieces
• 1/4 cup apple cider vinegar
• 2 t sugar
• 3 T fresh dill
• salt and pepper from the mill to taste

Instructions

1. Scrub and cube Yukon or just scrub fingerling potatoes
2. 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
3. Cook bacon in a large skillet over medium heat until crisp – 5 to 6 minutes
4. Discard all but 1 T of bacon grease
5. off the heat, add garlic, vinegar and sugar to drippings, scraping up any bacon bits stuck to the pan
6. Whisk in the olive oil
7. Season with salt and pepper
8. Pour dressing over cooked, drained potatoes and stir thoroughly
9. Add dill and some more salt and pepper