For those of you that frequent this blog on a regular basis, you may have now learned that some of our guys and gals have a bit of an obsession for bacon. If we can find something about bacon and write about or post a picture of it then we will. This bacon jam is bound to get you smiling. See what I mean?
OK so onto the important matter for the day; part four of our Barbecue Side Dishes and Salads series which have so far been very popular with our readers and we have seen them pop up in all sorts of places. Today’s adventure lets us dabble a little with potatoes and bacon and combine them into a deliciously tasting potato salad. This will serve around 8 people so if you have more or less at your barbecue party just increase or decrease accordingly.
For the dressing.
- ½ cup or 125ml of white wine vinegar
- 1 tablespoon of sugar
- 1 Tablespoon of mustard (Dijon)
- 1 pinch of chives
For the Potatoes.
- 1100 grams or 2.5lb’s of red potatoes, cut into one-inch cubes.
- 1 red onion – finely sliced
- 2 or 3 cloves of garlic, chopped
- 8 bacon slices, cut up into strips (You only need 6, but I will reveal what the other two are for later)
- Salt and pepper (a sprinkling of each)
- 75ml or ¼ cup of dill leaves
First things first you will need to mix the dressing and it’s really easy to do, get all of the ingredients together and mix them together in a bowl and leave to one side.
Grab a saucepan of cold water and add a sprinkle of salt. Heat up the water to boil on a high setting and once you have reached boiling point reduce the heat and simmer for twenty minutes until the potatoes are nice and soft.
Drain the potatoes in a large bowl and cover with cling film or foil.
Here comes the really exciting part; cooking the bacon. Can you remember earlier when I said to add two extra rashers? Well, I mentioned this because if you are anything like me then you will munch your way through two rashers after they have cooked, and therefore leaving you with an inadequate amount for the actual recipe. Cook the bacon in a frying pan on a low heat, until it is nice and crispy.
You may want to place the cooked bacon on a paper towel and pop in the onion, garlic and pepper into the frying pan and sauté for around 3 minutes until soft and juicy. Add the dressing to the pan and let it cook a little for a further 2 minutes until the consistency has thickened slightly.
The final cooking part is to add the potatoes, bacon, and dill leaves and toss gently to fully coat everything. Cook for a further 3 minutes and season with Salt and Pepper to taste.
Serve with a nice sprinkling of chopped fresh dill.
Image from www.feaststl.com