POTATO SALAD WITH SUN DRIED TOMATOES AND BACON

POTATO SALAD WITH SUN DRIED TOMATOES AND BACON image

Yield Makes 5 servings

Number Of Ingredients 15

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4-5 Large potatoes
1/4 tsp salt
1 tsp. minced garlic
1/2 cup sun-dried tomatoes, without oil
Parsely infused olive oil (regular olive oil can also be used)
1/2 vidalia onion, chopped
3 garlic clove(s)
4 slices cooked bacon, coarsely chopped
1/4 tsp table salt
1/4 tsp black pepper
2 Tbsp chives
1 Tbsp dried parsley
1 Tbsp cilantro
4 Tbsp mayonnaise (fat-free or light mayo may be substituted)
2 Tbsp Delicatessen-Style Mustard with white wine (Boar's Head is a favorite)

Steps:

Cut potatos into small squares and boil until tender in water seasoned with 1/4 tsp. salt and 1 tsp. minced garlic. Soak sun dried tomatoes in boiling water for at least 10 minutes. Once softened, slice into thin strips. In a medium size pan, saute chopped onion in 3 tablespoons parsely infused olive oil until just beginning to brown. Add garlic cloves, finely chopped, and saute 2 minutes. Add sun dried tomatoes, sautee an additional 8-10 minutes. Set aside. Drain potatoes. Allow to cool. Add sun dried tomato mixture to potatoes. Mix well. Add bacon and seasoning. When mixture has cooled completely, add mayo and mustard. Mix well. If time allows, potato salad can be chilled prior to serving, however serving this dish slightly warm is also excellent. Optional: For an extra sour flavor, one tsp. of rice wine vinegar can be added.