Picnic Potato Salad Recipe
Ingredients
| Red skinned potatoes | 1/2 Pound, halved | |
| Lean bacon slice | 3 | |
| Olive oil | 1 Teaspoon | |
| 1/4 cup Chicken Stock or low- sodium chicken broth | ||
| 3 tablespoons white wine vinegar or apple cider vinegar | ||
| 2 teaspoons whole- grain Dijon mustard | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Green onions | 1/3 Cup (16 tbs), thinly sliced | |
| 1/4 cup finely chopped sweet green pepper | ||
| Sweet red pepper | 1/4 Cup (16 tbs), finely chopped | |
| Parsley | 1/4 Cup (16 tbs), minced | |
Directions
1. While the potatoes cook, in an 8-inch skillet, cook the bacon over moderately high heat for 5 minutes or until crisp. Using a slotted spoon, transfer to paper towels to dram, then crumble.
2. Measure 2 teaspoons of the bacon drippings into a small bowl; discard any remaining drippings. Whisk in the oil until combined, then the stock, vinegar, mustard, salt, and black pepper. Add the potatoes, onions and the sweet green and red peppers; toss gently to coat. Garnish with the bacon and parsley. Serve at room temperature with fresh fruit and sandwiches stuffed with Honey Baked Ham.
2. Measure 2 teaspoons of the bacon drippings into a small bowl; discard any remaining drippings. Whisk in the oil until combined, then the stock, vinegar, mustard, salt, and black pepper. Add the potatoes, onions and the sweet green and red peppers; toss gently to coat. Garnish with the bacon and parsley. Serve at room temperature with fresh fruit and sandwiches stuffed with Honey Baked Ham.
Chef
