I Crave for Potato Salad with Apples and Bacon
My taste buds crave for something today so I searched Google about some foods I want to eat today and I found this recipe which my appetite is craving for at this moment... It kinda fun to make this but it will take some time... maybe I'll just look for some restaurant in the city or food gallery or something that serves Potato salad. But I will make this recipe soon.
Potato Salad with Apples and Bacon Recipe
Ingredients
* 5 thick strips bacon
* 1 large red or yellow onion, chopped
* Salt
* 2 Golden Delicious apples, peeled, cored, and cut in 1/2-inch dice
* 3 pounds small yellow Yukon Gold potatoes, quartered
* 4 green onions, thinly sliced, including the greens
* 1/2 cup olive oil
* 1/4 cup red wine vinegar
* 1/4 cup Dijon mustard
* 1 Tbsp chopped fresh thyme or 1 teaspoon dried
* 1 1/2 teaspoons pepper
Method
1. Combine the potatoes and enough cold water to cover by a couple of inches in a large saucepan. Add a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes or until the potatoes are tender when pierced with a fork. Drain well.
2. While the potatoes are cooking, cook the bacon in a heavy-based skillet over medium heat. Once cooked, remove the bacon to a plate lined with paper towels. Reserve the bacon fat in the pan. Once the bacon is cool, chop it.
3. Cook the onion in the fat in the pan on medium heat, until softened and just starting to brown, about 5 minutes. Use a slotted spoon to remove the onion from the pan to a large bowl, set aside. Add the chopped apple to the bowl.
4. Add the potatoes and chopped bacon to the onions and apple. Add the green onions, olive oil, vinegar, mustard, and thyme. Salt and pepper to taste.
Serve either warm, room temperature, or cold.
Serves 8.
Potato Salad with Apples and Bacon Recipe
Ingredients
* 5 thick strips bacon
* 1 large red or yellow onion, chopped
* Salt
* 2 Golden Delicious apples, peeled, cored, and cut in 1/2-inch dice
* 3 pounds small yellow Yukon Gold potatoes, quartered
* 4 green onions, thinly sliced, including the greens
* 1/2 cup olive oil
* 1/4 cup red wine vinegar
* 1/4 cup Dijon mustard
* 1 Tbsp chopped fresh thyme or 1 teaspoon dried
* 1 1/2 teaspoons pepper
Method
1. Combine the potatoes and enough cold water to cover by a couple of inches in a large saucepan. Add a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes or until the potatoes are tender when pierced with a fork. Drain well.
2. While the potatoes are cooking, cook the bacon in a heavy-based skillet over medium heat. Once cooked, remove the bacon to a plate lined with paper towels. Reserve the bacon fat in the pan. Once the bacon is cool, chop it.
3. Cook the onion in the fat in the pan on medium heat, until softened and just starting to brown, about 5 minutes. Use a slotted spoon to remove the onion from the pan to a large bowl, set aside. Add the chopped apple to the bowl.
4. Add the potatoes and chopped bacon to the onions and apple. Add the green onions, olive oil, vinegar, mustard, and thyme. Salt and pepper to taste.
Serve either warm, room temperature, or cold.
Serves 8.
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