posted by Mai 01-16-103 7:28 AM
Redskin Potato Salad with Bacon and Leeks
3 redskin potatoes, small
1 slice bacon, diced small
1 cup olive oil
1 leek, white part only, washed and finely diced
2 tbsp dill, washed and patted dry
1/2 cup cider vinegar
2 tbsp whole grain mustard
2 tbsp brown sugar
To taste salt and pepper
Place the potatoes in a large stockpot, cover with water and bring to a boil. Reduce the heat and cook the potatoes about 20 minutes or until tender. Remove from heat, let cool, and quarter the potatoes.
Cook the bacon in a large sauté pan until crispy. Drain on paper towels.
In a large sauté pan, heat 2 tablespoons of olive oil, add the leeks and bacon, and sauté until the leeks are tender.
In a large bowl, combine the quartered potatoes, bacon-leek mixture, fresh dill, and toss gently.
In a blender, combine the cider vinegar, mustard, and brown sugar. With the blender on, slowly drizzle in the remaining cup of olive oil and combine well. Pour the dressing over the potatoes and toss gently to coat the salad. Season and serve.