Summer Bacon Potato Salad
60 Minutes | Serves 6
3 lbs Fingerling Potatoes Cut into ¼-inch Coins
1 lb Smoked Bacon
½ cup Fresh Cilantro Minced
1 Red Bell Pepper Small Diced
½ Red Onion Small Diced
1 cup 2% Greek Yogurt
½ cup Sour Cream
¼ cup Freshly Squeezed Lime Juice
2 Tbsp Dijon Mustard
1 cup Scallions Finely Chopped
2 Tbsp Hot Iron Pantry 7-10 Chicken Rub or Your Seasoning of Choice
Kosher Salt to Taste
Place a large pot of salted water over high heat. Place ice and water in a large mixing bowl to shock the potatoes after they are cooked.
Boil the potatoes until fork tender. Drain the potatoes and immediately transfer them to the mixing bowl with the ice water. This stops the cooking process quickly. Once cooled, drain the potatoes through a colander, and set aside.
Slice each piece of bacon lengthwise, and cut into ½-inch pieces. Place the bacon in a large sauté pan over medium heat. Cook for approximately 25 minutes, stirring occasionally, to completely render the bacon to crispy. Remove the bacon from the pan with a slotted spoon and place on a paper towel. Reserve 2 Tbsp of the rendered fat.
In a large mixing bowl, place the Greek yogurt, sour cream, lime juice, Dijon mustard and reserved bacon fat from the rendering process. Whisk all ingredients together.
Add the red bell pepper, red onion, cilantro, crisped bacon, cooked potatoes, kosher salt and your choice of other seasonings. We used Hot Iron Pantry’s 7-10 Chicken Rub.
Mix all ingredients together until fully incorporated. Fold in the scallions and serve.
3 lbs Fingerling Potatoes Cut into ¼-inch Coins
1 lb Smoked Bacon
½ cup Fresh Cilantro Minced
1 Red Bell Pepper Small Diced
½ Red Onion Small Diced
1 cup 2% Greek Yogurt
½ cup Sour Cream
¼ cup Freshly Squeezed Lime Juice
2 Tbsp Dijon Mustard
1 cup Scallions Finely Chopped
2 Tbsp Hot Iron Pantry 7-10 Chicken Rub or Your Seasoning of Choice
Kosher Salt to Taste
Place a large pot of salted water over high heat. Place ice and water in a large mixing bowl to shock the potatoes after they are cooked.
Boil the potatoes until fork tender. Drain the potatoes and immediately transfer them to the mixing bowl with the ice water. This stops the cooking process quickly. Once cooled, drain the potatoes through a colander, and set aside.
Slice each piece of bacon lengthwise, and cut into ½-inch pieces. Place the bacon in a large sauté pan over medium heat. Cook for approximately 25 minutes, stirring occasionally, to completely render the bacon to crispy. Remove the bacon from the pan with a slotted spoon and place on a paper towel. Reserve 2 Tbsp of the rendered fat.
In a large mixing bowl, place the Greek yogurt, sour cream, lime juice, Dijon mustard and reserved bacon fat from the rendering process. Whisk all ingredients together.
Add the red bell pepper, red onion, cilantro, crisped bacon, cooked potatoes, kosher salt and your choice of other seasonings. We used Hot Iron Pantry’s 7-10 Chicken Rub.
Mix all ingredients together until fully incorporated. Fold in the scallions and serve.
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