Cooking Tips & Hints
                Last Weeks Featured Recipe
Please call or visit the websites of the sponsors that make this website possible.
 
 
HOT O'BRIEN POTATO SALAD
(click for printable version of this recipe)
This dish was shown last week with the pork chops. The roasted peppers give it wonderful flavor. Hope you enjoy it.
TOOLS:
Cutting Board
Knife
Whisk
Small mixing bowl
2 Baking sheets
Parchment paper
INGREDIENTS:
4 strips center-cut bacon
1 lb red-skinned new potatoes, cut
  into 1 pieces
cup each red and green bell
  peppers, cut into 1 pieces
2 tbsp olive oil
2 tsp granulated garlic
3 tbsp cider vinegar
1 tbsp Dijon mustard
cup scallions, sliced
Salt and black pepper
(CLICK ANY PICTURE TO ENLARGE)
PREPARATION: 

Preheat oven to 450 deg F. with racks in top and bottom thirds. Line two baking sheets with parchment paper. Cook the bacon on one sheet on the top rack until crisp, flipping halfway through. Transfer bacon to a paper towel-lined plate. When cool, chop bacon. Toss potatoes and bell peppers with oil and granulated garlic; season with salt and black pepper.

Transfer potato mixture to remaining prepared baking sheet and roast on bottom rack until potatoes are fork tender, appx 20-25 minutes; transfer to serving bowl. Whisk together vinegar and Dijon and pour over potato mixture while hot; stir in scallions and bacon. Serve warm.

HINTS: I used minced garlic and green onions in my dish because I have those in my garden.
(CLICK ANY PICTURE TO ENLARGE)