I decided to make this at the last minute on Easter Sunday after seeing it made on Down Home with the Neelys the day before. It looked so good and we had all of the ingredients to make it except for the dill and course grained mustard. I was so glad I tried this- it was amazing! I’ve made it a few times since then. I don’t like mayo based potato salad so I am in love with this recipe!
- 1/2 cup white wine vinegar
- 1 tablespoon coarse-grained mustard
- 1 tablespoon sugar
- 2 1/2 pounds red potatoes, diced into 1-inch cubes
- 6 bacon slices, chopped
- 1 medium sized red onion, diced
- Freshly ground black pepper
- 2 cloves garlic, chopped
- 1/4 cup freshly chopped dill leaves, plus more for garnish
For the vinaigrette:
Mix vinegar, mustard, and sugar together in a small bowl and set aside.
Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease (I drained most of the grease and added a little olive oil to the pan) and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.
Recipe and photo from: Food Network