Ingredients:
4 Pounds Of Small New Red Potatoes
8 Slices Of Hickory Smoked Breakfast Bacon
4 Teaspoons Of Spanish Extra Virgin Olive Oil
2 Tablespoons Of Fini Italian Balsamic Vinegar
2 Tablespoons Of Tabasco Hot Brown Mustard
1/2 Teaspoon Of Table Salt
1/2 Teaspoon Of Coarse Ground Black Pepper
1/4 Cup Of Diced Fresh Green Parsley
1/2 Cup Of Diced Scallions
Information:
Serving Size 8
215 Calories Per Serving
5 Grams Of Fat
Preparation Instructions:
Jennifer from Philadelphia Pennsylvania sent in this mouthwatering hot roasted potato salad recipe. For starters, please preheat your oven to 450 degrees Fahrenheit, or 232 degrees Celsius. Next you will want to quarter your small new red potatoes, and then mix them together in a bowl with two teaspoons of Spanish extra virgin olive oil, and a quarter teaspoon of table salt. Next place the potato chunks on to a greased jelly roll pan. You will then want to bake the potatoes for half an hour. While your potatoes are baking, take out a skillet and fry your hickory smoked breakfast bacon until it is crispy and golden brown. Moving along, next take out a salad bowl, and whisk together the baked potatoes, diced scallions, crumbled crispy bacon, and diced green parsley. Next using a separate mixing bowl, whisk together the balsamic vinegar, remaining extra virgin olive oil, hot brown mustard, half a teaspoon of table salt, and half a teaspoon of coarse ground black pepper. Finally you will want to pour this vinaigrette over the top of your potatoes, then seal your salad bowl and toss it well. Once the salad is thoroughly mixed together, you should serve it immediately. Thanks for reading through this.
