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Warm Bacon Potato Salad with Dill

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Ingredients

Scale
  • 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

Find it online: https://therockymountainwoman.com/warm-bacon-potato-salad-dill/