Bacon Thyme Potato Salad
Servings
6Serving size
about 1 1/2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 4 quart Water |
| 1 pound Red potatoes |
| 2 slice raw Bacon (diced) |
| 1 Large Shallots, raw (minced) |
| 1 Tbsp. Olive oil |
| 3 Tbsp Dijon mustard |
| 2 tsp. Fresh thyme |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 3 Medium stalk Celery, raw (diced) |
| 2 cup Frozen peas (thawed) |
Instructions
When the water boils, add the potatoes.
Cook for about 20 to 25 minutes or until the potatoes are slightly soft.
Drain and set the potatoes aside to cool and then chill in the refrigerator.
While the potatoes are cooking, place the bacon and shallot in a small skillet over medium high heat.
Cook for about 15 minutes. Toss frequently.
Remove from the heat and let cool. Place in the refrigerator for about 10 minutes.
After the bacon mixture is cool, add the olive oil, lemon juice, mustard, thyme, salt, and pepper and stir well.
Cut the potatoes into 1 inch cubes and place in a bowl or storage container.
Add the bacon sauce, celery, and peas.
Toss well and chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Bacon is a great flavor enhancer and in small doses can bring a real punch to your recipe. The combination of the bacon, peas, mustard and thyme make this a great summer potato salad for serving alongside grilled chicken or fish.