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Bacon and Potato Salad with Sweet Vidalia Dressing

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.

The-Improv-Cooking-Challenge

#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:

Improv Cooking Challenge: Bacon & Onion Recipe Linkup

Bacon and Potato Salad with Sweet Vidalia Dressing

  • Servings: 4
  • Difficulty: easy
  • Print

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:

  1. Cook potatoes  in  boiling water until fork tender, about 12-15 minutes; drain. Halve or quarter the cooked potatoes according to their size.
  2. 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.
  3. 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.
  4. Serve warm.

From the kitchen of palatablepastime.com

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Simple vinaigrette based potato salad  with bacon and Vidalia onion captures the  essence of Amish and Southern homestyle cooking.

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