Roasted Potato Bacon Salad

Yesterday, the weather here in Vancouver was kind of weird. It was pouring when I left for work in the morning. It stopped raining and became sunny but very windy by noon. I still went for a walk after work and baked some cookies when I got back.  After that I took some pictures, cooked dinner and ate at 7:30.  I was surprised to see that it was still light out. It was a gorgeous night. Dinner was sandwich and roasted potato bacon salad. It was a delicious and satisfying meal. My family enjoyed the potato salad which I seldom make for them. I usually use potatoes only for stews and soups. This recipe is an exception because it consists of some of my favorite ingredients, bacon and sweet pickles. I am glad I found this recipe; I will definitely make it again. 😀

Roasted Potato Bacon Salad

 

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Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

 

Serves: 4 servings

Ingredients

• 6 slices of bacon, cut into thin pieces
• 15 baby red potatoes, scrubbed and dried
• Sea salt and freshly ground pepper
• A handful of Italian parsley, chopped
• ½ cup diced sweet pickles
• 1 tablespoon old fashion prepared mustard
• 1 tablespoon mayonnaise
• 1 tablespoon red wine vinegar

Instructions

1. Cook the bacon with a little bit of water over medium high heat until crisp and brown. Drain and place on a paper towel to remove excess fat. Set aside the browned bacon and reserve the fat.
2. Preheat oven to 400°F.
3. Cut the potatoes in halves or quarters, depending on the size of the potato. Toss them with the bacon fat, salt and pepper. Transfer the seasoned potatoes into a baking pan and roast them until they are golden brown, about 50 minutes. Let them cool to room temperature.
4. Toss the roasted potatoes with the bacon pieces, parsley, mustard, mayonnaise and vinegar. Transfer to a serving plate.
5. Enjoy!

Notes

Recipe adapted from the cookbook “ The Best of Chef at Home”.

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