Apple and Bacon Potato Salad

Sass Muffin

5 thick strips bacon- cut into 1 inch pieces
1 large Spanish onion, diced
1 t salt
2 Golden Delicious apples, peeled, cored, and diced
3 pounds small Yukon Gold potatoes, diced
Handful fresh chives, thinly sliced
1/4 c olive oil
2 T red wine vinegar
2 T mustard
2 t thyme
3/4 t pepper
1. In a heavy skillet over medium heat, fry bacon til crisp. Drain on paper towels.

2. Add the onion to the fat in the pan, sprinkle with 1/2 t salt, and cook, stirring occasionally, for 6 minutes or until the onion softens and starts to turn golden brown. With a slotted spoon, transfer the onion to a small bowl. Add the apple.

3. In a large saucepan, combine the potatoes, cold water to cover by a couple of inches, and 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. Drain well.

4. In a large serving bowl, toss the potatoes with the onion mixture, bacon, chives, oil, vinegar, mustard, 1 t of the thyme, the pepper, and 1/2 teaspoon salt. Toss well. Taste for seasoning and add salt and pepper, if you like. Sprinkle with the remaining thyme.


Ni pedo
i believe this is going to go on our menu soon if it tastes as good as it looks ... yummy

thanks Sass