IRISH WARM POTATO SALAD WITH BACON DRESSING
The mint in this recipe is a new and surprising twist. I made this recipe for my son on a special occasion and he loved it. I like to try cultural spin-offs sometimes. Also, I used a spicy mustard with horseradish since Irish mustard might be hard to find and substituted scallions for the chives.
Provided by Robin DuPree
Categories Potato Salads
Number Of Ingredients 11
Steps:
- 1. Scrape or rub off the skins from the new potatoes, and cook in salted water with the mint for about 10 minutes, or until just tender. Drain and allow to cool a little, then turn into a salad bowl.
- 2. Heat the oil on a frying pan, then add the onion and cook gently until just softening. Add the diced bacon to the pan and cook for 3-5 minutes, until beginning to crisp.
- 3. Add the garlic and cook for another minute or so, and then add the chopped herbs, the vinegar, mustard, and seasoning to taste, remembering that the bacon may be salty.
- 4. Pour the dressing over the potatoes. Toss gently to mix, and serve warm.
- 5. Variations: Finely chopped spring onions (scallions) can replace the chopped chives and/or chopped parsley, if you like.
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