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13 Winter Salads That Will Make You Forget All About Mac 'n' CheeseThese hearty salads might just make you want to give up pot roasts and casseroles for good |
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Serves: 4
Ingredients:
1-1/2 pound whole baby yellow potatoes
6 thick slices bacon, diced
1 small yellow onion, diced
2 cloves garlic, minced
1/3 cup apple cider vinegar
2 teaspoons brown sugar
2 teaspoons Dijon mustard
Kosher salt and pepper, to taste
1 tablespoons chopped chives
1/2 teaspoon fresh thyme leaves
Directions:
Boil the potatoes until they are fork tender. Drain and set aside to slightly cool. Fry bacon in a skillet until crispy. Remove the bacon, but keep about a tablespoon bacon grease in the pan. Sauté in the bacon grease until they become translucent. Add the garlic and cook about 30 seconds. Remove the pan from heat. In a glass liquid measuring cup whisk together the apple cider vinegar, brown sugar, Dijon mustard, kosher salt and pepper. Set aside.
Slice the potatoes into half-inch chunks. Combine the potatoes with the onion, vinegar mixture, bacon, chives and thyme leaves. Toss gently so everything is evenly distributed. Add salt and pepper to taste. Serve warm or at room temperature. Taste mixture and add more kosher salt and pepper if desired. Serve warm from the skillet or room temperature.
Image via nutmegnanny.com
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