italian potato salad with bacon

Refrigerate until cool at least 30 minutes. Combine all the dressing ingredients together.

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Finely chop the parsley and add all the ingredients to a large mixing bowl.

. Drizzle in the olive oil and whisk until emulsified. Cover and chill for at least 2 hours will taste even better. Add the chopped bacon.

Toss with potatoes bacon mushrooms onion and garlic. While the potatoes are cooking or cooling chop the bacon and cook in a skillet until crisp. Stir in chopped chives and pour the dressing over the salad mix and salt to tasteRefrigerate for the flavours to meld for at least 1 hour.

Use the side of a fork or spoon or a butter knife and peel off the skin from the cooked potatoes. Fry the lardons in their own fat you may need to add a splash of olive oil when they start to brown add the spinach and cook for a further couple of minutes until limp. Make the dressing by mixing together the white wine vinegar both mustards sugar and the olive oil.

If thats not serendipity we dont know what is. Boil about 30-45 minutes depending on the size of the whole potatoes. Drain and set aside.

Cook for about 10 minutes until tender. Bring to a boil then add the salt. When the potatoes are cool and when you are ready to serve in a large bowl combine the potatoes with the sour cream mayonnaise cheese bacon and green onions.

Coat them in some of the olive oil to seal the potatoes and prevent them from getting mushy. Slice the still-warm potatoes into a bowl. The heat from the pot will help any residual water dissolve.

Youre looking for a creamy bacon-potato salad to bring to the partyand weve got a recipe for one. Cook the bacon to crisp while the potatoes are cooking. Remove with a slotted spoon onto a paper towel lined plate.

Meanwhile cook the bacon in a fry pan until crispy. Pat dry with paper towels to remove excess oil then crumble or chop. Creamy Italian Bacon Potato Salad.

Drain and place in a large bowl. Cook the pasta and drain. Make the dressing by combining onions lemon juice olive oil herbs and seasonings.

Cut the potatoes into quarters and boil or steam until cooked. Place the unpeeled whole potatoes into a large pot and cover with water. Drain the potatoes shake to release as much water as possible then place the potatoes back into the hot pot.

Combine the red wine vinegar lemon juice lemon zest and minced garlic in a small bowl. Place potatoes in a medium size pot and cover with cold water and bring to a boil.

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