This week, the star side dish for our weekly barbecue is a warm Tuscan bacon potato salad.
The motto in our house all summer long is “it’s time to fire up the grill.” We grill most of the year, but in the summer time, our BBQ works over time.
This warm bacon potato salad makes a great side dish
This recipe is a step up from the normal potato salad that everyone seems to bring out for barbecue parties. It is served warm, topped with bacon and spring onions, and will be the hit of your next BBQ.
Warm potato salads are a favorite of mine. For another tasty option, try this authentic German Potato salad.
First assemble your ingredients. I chose small redskin potatoes, bacon, spring onions and parsley.
Some of my favorite flavoring items – mayo, and a Tuscan house vinaigrette dressing, as well as both Dijon and seeded mustard are also included.
The first step is to marinate the bacon with the Tuscan vinaigrette dressing.
It has a tangy sweetness that compliments the bacon beautifully and helps to keep it from sticking on the grill bars.
Because I like to be outside during the summer months, I cooked the potatoes on the burner of my gas barbecue.
Meanwhile, on the grill bars, I cooked the bacon. I used a thick cut Oscar Mayer Bacon (also a Kraft product). Cooking on the grill helps to crisp the bacon and also lets the fat drips away.
I used five slices of bacon for this recipe. If you love bacon, you can add more.
Once the bacon is crisp, set it aside on paper towels to drain any remaining fat .
After you cook the Vidalia onions, you will flavor the dish using the Tuscan dressing, some sugar, the mayo, mustard and mayonnaise.
It is tangy and sweet and makes a perfect compliment for the bacon and potatoes.Stir in half of the crumbled bacon and mix the reduction over the potatoes. Be sure to stir so that each piece of potato gets some of the dressing.
Add the remaining bacon, and the diced spring onions and serve warm.
This is the perfect compliment to any barbequed meats and also makes a wonderful pot luck dish that your friends will love.
I served this salad with a freshly grilled pork loin, some corn kernels, and soda for a perfect outdoor summer time meal.
- 2 lb small (1- to 1 1/2-inch) red skin potatoes, cut into chunks
- 5 slices of bacon
- 1 red onion
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp coarse seeded mustard
- 2 tbsp Tuscan house vinaigrette dressing, divided
- 2 tbsp granulated sugar
- 1/2 tsp black pepper
- 1/2 tsp Kosher salt
- 2 tbsp chopped fresh parsley
- 3 tbsp finely chopped green spring onions
- Marinate the bacon with 1 tbsp of the Tvinaigrette dressing. Place the redskin potatoes into a saucepan, and cover with salted water.
- Bring to a boil, and cook for about 10 minutes, or until they are just soft and you can pierce them with a fork. Drain, and set aside.
- Sauté the bacon on the grill until it is browned and slightly crispy, about 3 - 4 minutes.
- Remove the bacon to some paper towels to drain.
- Place the olive oil in a skillet and add the diced red onion, and cook over medium heat until they are soft and translucent.
- Add another 1 tablespoon of the vinaigrette dressing, Dijon mustard, seeded mustard, mayonnaise, and sugar to the skillet.
- Whisk the ingredients together with the onions. Simmer for 4 to 5 minutes, until the mixture is reduced a bit.
- Season with salt and pepper to taste.
- Crumble in half of the bacon.
- Pour the reduced mixture and bacon over the potato pieces. Be sure to stir well so that the dressing gets onto each piece of potato.
- Mix in the remaining bacon. and chopped green spring onions.
- Serve warm. And be prepared to hear some rave reviews!