Although I did plant two in a container several weeks ago which are much further along:
So potato salad challenge underway ... but in the meantime, here is potato salad #1.
The bacon and blue cheese combo are probably familiar to many and I've added avocado and radicchio as well. It's pretty loose how much of each ingredient to include but I've noted the few ingredients that I measured.
Ingredients:
4 slices bacon
1 1/2 pounds new potatoes
1/2 tsp grainy mustard
2 Tbsp red wine vinegar
1/2 small head radicchio
2 avocados
Lemon juice
Blue cheese
Place potatoes in a baking dish. Fry bacon until crisp; remove bacon and pour fat over the potatoes. Bake potatoes at 375 degrees F until tender.
Roughly chop the radicchio and set aside. Crumble the bacon. Cube the avocado - place in a small bowl and squeeze lemon juice over top to avoid the avocado browning.
In a large bowl, combine mustard and vinegar. When potatoes are ready, add them (while still very hot) into the bowl and toss several times. Because they are still hot, they will absorb some of the vinaigrette.
Serve with warm with cubed avocado and crumbled blue cheese.
I'd love to know about your favourite potato salads; I might just give one a try!
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