Ingredients

  • 4 medium russet potatoes
  • 4 slices thick bacon
  • ¼ onion, minced
  • 10 chives, minced
  • ½ garlic clove, minced
  • 2-4 tablespoons dijon mustard, to taste
  • cup basic vinaigrette
  • salt and pepper

Directions

Cover potatoes with cold water, bring to a boil, cook for 15 minutes, and remove from the water while still slightly firm. Remove the skins, split lengthwise, and cut into 1/4" slices.

Dice the bacon, cook, and pour into the potatoes, grease and all. Add the onion, garlic, chives, mustard, and vinaigrette, and toss together. Season to taste with salt and pepper.

Categories
Salads, Side Dishes, Vegetable
MacGourmet downloadPotato Salad Without Mayonnaise. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Course