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| 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. |
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| TOOLS: |
•
Cutting Board
•
Knife
•
Whisk
•
Small mixing
bowl
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2 Baking
sheets
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Parchment
paper |
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| INGREDIENTS: |
•
4 strips
center-cut bacon
• 1 lb red-skinned
new potatoes, cut
into 1”
pieces
• ½ 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
• ¼ cup scallions,
sliced
• Salt and black
pepper
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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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.
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