Potato Salad With Bacon, Peas And Olives
Category: Salads
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Serves/Makes: 10
Ready in: 2-5 hrs
- 4 pounds waxy potatoes, boiled, peeled and sliced into 1\" x 1/4\" thick pieces
- 4 eggs, boiled, peeled, and sliced
- 1 cup frozen green peas, blanched and drained
- 1 can (4 ounce size) sliced black olives, drained
***Bacon and Onion Yum Yum***
- 3 strips bacon, sliced into 1/2\" pieces
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 cloves garlic, chopped
- 1 small bay leaf
- 1 teaspoon sugar
- 1/2 teaspoon coarse salt
- 1/2 teaspoon white pepper
***Dressing***
- 2 cups real mayonnaise
- 2 tablespoons prepared yellow mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
To prepare Bacon and Onion Yum Yum: Slowly brown bacon in olive oil over medium-high heat. When bacon begins to color, about 3 minutes, add onion, garlic, and bay leaf. Add sugar, salt and pepper, and saute gently. Reduce heat to low, and let onions caramelize, about ten minutes. Stir occasionally, taking care to not let onions burn. Remove from heat; remove bay leaf and discard. To prepare dressing: Whisk all ingredients together in a medium bowl. To prepare salad: In a large bowl, combine sliced potatoes, eggs, peas and olives. Toss gently to mix. Add bacon and onion mixture, and toss gently again. Add dressing, and gently fold in, taking care not to break up potatoes. Chill at least 2 hours. Toss once more before serving, checking seasonings.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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