Warm Potato Salad with Pickled Bacon Dressing
A take on a German potato salad, this bottom-of-the-jar (of pickles) recipe will feed a hungry crowd!
by Rachael Ray | on 01/21/13
Ingredients
- Empty pickle jar with juice left
- 4 slices bacon, chopped and rendered until golden brown and crisp
- 1 tablespoon Dijon mustard
- 4-6 scallions, sliced on bias
- 1-2 pounds Yukon Gold potatoes, quartered and boiled
Serves 4-6
Preparation
To the bottom of the pickle jar, add the bacon and bacon fat, mustard and scallions. Screw the top back on the pickle jar and the give it a good shake. Toss the potatoes with the warm dressing and serve.
