Remember my lament about food blogs not providing enough side dish options? Let’s discuss that further. Does anyone like Kale Chips? Can we rid the internet of the illusion that anyone wants to eat crispy lettuce? You cannot tell me that this is a viable side “dish.”
Ahem. Moving on.
When you fix something like bratwurst, you may want something other than your standard sandwich sides. You may want something like this warm bacon potato salad, which we really loved. I might work to get the bacon a little crisper before I added the other ingredients next time, and would actually — wait for it — use less bacon, but on the whole: this is a keeper.
Updated to add a note I just received from Mammy:
I think you should take the bacon out of the pan when crisp, drain on paper towels, add after browning the garlic and onion or after mixing all together, then add bacon last. Just my opinion! Keep up the good cooking!
Warm Bacon Potato Salad
via Steamy Kitchen
2 pounds red potatoes, quartered
2 tablespoons olive oil
8 ounces bacon, cut into 1″ pieces
1 clove garlic, minced
1/2 red onion, chopped
1/4 cup red wine vinegar
1 tablespoon grainy mustard
salt and pepper
1 stalk green onion, chopped
Preheat the oven to 375. Line a baking sheet with foil and on it toss potatoes with oil. Season with salt and pepper and roast for 25 minutes, or until tender.
Meanwhile, heat chopped bacon in a skillet until just starting to get crisp. Add in garlic and onion, and cook until bacon is done and the onions are soft.
Whisk vinegar and grainy mustard with salt and pepper in a large serving bowl, add potatoes and bacon mixture. Mix well and top with green onions before serving.
Always working for you and your recipe collection,