Warm Bacon Potato Salad with Dill
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
- 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
Find it online: https://therockymountainwoman.com/warm-bacon-potato-salad-dill/