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May 27 Let's Do Lunch: Red Potato Salad with Bacon, Shallots and Dill Red Potato Salad with Bacon, Shallots and Dill
(original pottery by Jamie Doan)
Tis the season to come on over and bring a salad,
so why not add a fresh new red potato salad recipe
to your summer repertoire?
Serve on butter lettuce leaves for lunch,
in ramekins as a side salad
or double the recipe
and bring to your next
potluck party.
Red Potato Salad with Bacon, Shallots and Dill
(serves 4 for lunch, or 6-8 as a a side dish)
Ingredients:
10 small red potatoes, cut in half
1 shallot, minced
2 teaspoons dried dillweed
2 tablespoons honey
1/4 cup red wine vinegar
1/4 cup real mayonnaise
3 strips bacon, cooked crisp and crumbled
fresh dill sprigs
Directions:
1. Boil potatoes for 10 minutes. Drain and chill in refrigerator.
2. In a small bowl, whisk together remaining ingredients to make a dressing for the salad.
3. Cut boiled potatoes into 1-inch pieces and place in medium bowl.
4. Pour dressing over and toss.
5. Cover salad and chill until ready to serve.
6. Garnish with fresh dill sprigs.
Enjoy!
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