I haven't done too many Martha Stewart recipes, but I think
after this hit I just might to try some more. I found this mayonnaise-less potato salad the other day and I decided to give this a try for a BBQ I was attending this weekend. I had to add bacon to it because, really is it a potato salad without bacon? And yes, bacon did make it better.
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| I found these "sunrise medley bite size potatoes" at the store and they worked perfectly |
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| I finely chopped 5 slices of extra thick bacon...I should have used more bacon. |
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| the dressing tasted so good I could have eaten it with a spoon. soo tangy. love it! |
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| they were so pretty! |
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| mmm. crispy bacon! |
Now Martha Stewart says this serves just 6 but mine definitely served more...10-12. If you are serving it as the only side then yes, 6 because people would eat more, but for a party where there a bunch of sides and everyone is taking a little of everything...10-12.
- 2 1/2 pounds of potatoes: sunrise medley,fingerling or small new potatoes, halved (quartered if large)
- Coarse salt and ground pepper
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons sherry vinegar
- 1 small shallot, minced (2 tablespoons)
- 3 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/4 small red onion, sliced
- 6-8 slices of thick bacon rendered down
Directions
- Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
- Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes, bacon and onion and toss to combine. Serve at room temperature.
