bacon and basil red skin potato salad

Well, it’s Wednesday and I’m seriously jonesing for the start of a big fat Labor Day weekend packed out with messy barbeques, good company and doing a lot of lazy nothingness.  I don’t know about y’all, but for me – this labor day celebration is going to be labor-less!  Even an obsessive foodie maniac like myself can enjoy the sweet simplicity of a juicy burger, grilled corn and a tasty little tater salad!

P.S. I’m not a bacon skimper. Contrary to the looks of the photo, it’s hiding in there somewhere!

  • 1 pound red potatoes
  • 6 strips bacon
  • 1/4 cup sherry vinegar
  • 1/2 red onion, sliced
  • 3 tbsp basil
  • 1 tbsp stone ground mustard
  • sugar to taste (start with 1/2 tbsp)

Cook potatoes in salted boiling water until cooked through and drain.

Add bacon to sauté pan and cook until crisp over medium heat. Remove bacon from pan and add onions to bacon grease and cook for 2-3 minutes or until onions are soft.  Add vinegar, mustard and sugar to pan and cook until reduced slightly and begins to thicken.  

Add bacon back to pan along with basil and potatoes.  Season with salt and pepper.  Can be served warm or at room temp.



Filed under All Posts, Great for a barbeque, Recipes, Side Dishes

4 responses to “bacon and basil red skin potato salad

  1. You may as well change the name of your blog to “Cindys Menu Planner”

  2. Angela

    One of the best food blogs ever! Every. Single. Post. Perfection! Sending link to everyone I know!

    Thank you.

  3. YUMMY! The bacon packs we buy usually have 8 rashers, SO I will just have to make this lovely salad with 2 extra than what your recipe calls for.
    🙂 Mandy

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