Simple vinaigrette based potato salad with bacon and Vidalia onion.
Bacon and Potato Salad with Sweet Vidalia Dressing
By Sue Lau | Palatable Pastime
My recipe of the day is one of two I am posting today- the bacon and potato salad with sweet vidalia dressing, with the group Improv Cooking Challenge, and also you will find another new recipe posting today for Cranberry Week, which is Cranberry Glazed Carrots. Make sure you get to see them both.
This particular potato salad I am posting is a bit of Southern-Amish-German potato salad, which is made similarly to some piquant green beans I like with the sweet and sour aspect, and of course, the caramelized onions are delicious.
You can serve this with just about anything- burgers, barbecue, sandwiches, pork chops- fried chicken, anything you like really. It is very versatile and homestyle. I do realize that the Vidalias might have gone out of season, but you can use whichever sweet onion is available to you locally.
#ImprovCookingChallenge: Bacon & Onion
1 Ingredient + 1 Ingredient= Endless Possibilities
More Bacon and Onion Recipes:
The other recipes are linked, but on my platform, you have to click the button to go to that page. If you follow my blog, I am sure you have seen blue froggie before, as several blogging groups I participate in use it. Usually you might see the boxes here, but as I said, my host doesn’t do that. But no problem. 
Click on the hop link button to be transported to the other recipes:
Bacon and Potato Salad with Sweet Vidalia Dressing
Ingredients:
- 1-1/2 pounds small red potatoes
- 6 slices bacon, cooked crisp and crumbled
- 1 cup chopped onion
- 1/4 cup bacon drippings or cooking oil
- 1/2 cup apple cider vinegar
- 2/3 cup honey
- 1 tablespoon poppy seed
- salt and black pepper (to taste)
Method:
- Cook potatoes in boiling water until fork tender, about 12-15 minutes; drain. Halve or quarter the cooked potatoes according to their size.
- While potatoes are cooking, cook bacon and set aside; then saute the onion in the quarter cup of reserved bacon drippings until tender and slightly caramelized.
- Whisk the vinegar, honey, poppy seed, salt, pepper and crumbled bacon into the dressing in the pan, stirring until well blended, then pour over the warm cooked potatoes and toss gently.
- Serve warm.
From the kitchen of palatablepastime.com
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Honey-Glazed Bacon Wrapped Ham
Wilted Lettuce Salad with Hot Bacon Dressing
Potato-Mac Salad with Amish Boiled Dressing
Bacon and Caramelized Vidalia Onion Corn Muffins
Guinness and Caramelized Onion Cheese Ball
My kind of potato salad. No creamy dressing.
This looks really delicious, would be perfect for the holiday table.
Wow! That sounds amazing! I am ALL about the bacon and potatoes. 😀 Thank you so much for sharing with us at the Whimsical Wednesdays Link Party! Have a wonderful week!