italian potato salad with bacon
Cover and chill for at least 2 hours will taste even better. Pour the vinegar over the sliced onions and set aside for 15 minutes.
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If thats not serendipity we dont know what is.
. Cut the potatoes into quarters and boil or steam until cooked. Fry the lardons in their own fat you may need to add a splash of olive oil when they start to brown add the spinach and cook for a further couple of minutes until limp. Place potatoes in a medium size pot and cover with cold water and bring to a boil.
Meanwhile cook the bacon in a fry pan until crispy. Drain and place in a large bowl. Covered microwaveable dish on HIGH 8 min.
Combine all the dressing ingredients together. Bring to a boil. Boil chopped potatoes in salted water until done.
Cut the cherry tomatoes in half. While potatoes are cooking dice celery red pepper green pepper onion basil and bacon. To make dressing whisk together olive oil vinegar dijon mustard salt and pepper.
Add garlic and 2 Tbsp. Meanwhile half the onion and slice into thin slices. Set aside to cool down.
Cook the pasta and drain. Bring the water to a boil and let the potatoes cook until a fork penetrates without much effort. Cut the potatoes in pieces of about 1 12 inch in each side and put them in a large bowl.
In a large skillet cook the bacon on medium heat until crispy then remove. Creamy Italian Bacon Potato Salad. Toss with potatoes bacon mushrooms onion and garlic.
Boil 5-8 minutes or until tender. Heat grill to medium-high heat. In large mixing bowl combine potatoes with celery red pepper green pepper onion basil and bacon.
Cook for about 10 minutes until tender. Youre looking for a creamy bacon-potato salad to bring to the partyand weve got a recipe for one. Spoon potato mixture onto center of large sheet heavy-duty.
Microwave potatoes and water in 2-qt. Place in a large Dutch oven and cover with water. Remove with a slotted spoon onto a paper towel lined plate.
Drain the hot water and rinse the potatoes under cold water. Cover and simmer for 10-15 minutes or until tender. Finely chop the parsley and add all the ingredients to a large mixing bowl.
Add the potatoes to a large pot covered with cold water and bring to a boil and cook for an additional 12-15 minutes or until you can easily pierce the potato with a small knife. Add the tomatoes the extra virgin olive oil and the oregano. Add salt and pepper as desired.
Directions Cut potatoes into 12-in.
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