Potato Salad With Bacon & Peas Recipe

Name: Potato Salad With Bacon & Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts Good Quality Chicken Broth; 3 pounds Russet Potatoes, Peeled And Cut Into 1 Inch Squares; 12 ounces, weight Thick Cut Applewood Smoked Bacon, Cooked Until Crispy (drippings Reserved) Then Chopped; 1/4 cups Bacon Drippings (from Cooked Bacon); 3 Tablespoons Red Wine Vinegar; 1 teaspoon Dijon Mustard; 3/4 cups Mayonnaise; 1 cup Frozen Petit Peas, Thawed; 1/4 cups Chopped Red Onion; Salt And Pepper, to taste; 2 Tablespoons Chopped Parsley

Servings: persons

2 quarts Good Quality Chicken Broth
3 pounds Russet Potatoes, Peeled And Cut Into 1 Inch Squares
12 ounces, weight Thick Cut Applewood Smoked Bacon, Cooked Until Crispy (drippings Reserved) Then Chopped
1/4 cups Bacon Drippings (from Cooked Bacon)
3 Tablespoons Red Wine Vinegar
1 teaspoon Dijon Mustard
3/4 cups Mayonnaise
1 cup Frozen Petit Peas, Thawed
1/4 cups Chopped Red Onion
Salt And Pepper, to taste
2 Tablespoons Chopped Parsley

1
In a large pot, boil the potatoes in the chicken broth until done, yet firm. Test them after 10 minutes by poking them with a fork. You may need to cook them for a few minutes longer (no more than 20 minutes total) but they should still have a bit of bite when you poke them with a fork). When done, remove from heat and drain. Put the potatoes in a large bowl.
2
In a small bowl whisk together bacon drippings, vinegar and Dijon mustard then toss with the potatoes while still warm. Allow potatoes to cool completely before proceeding.
3
Then fold in the mayonnaise. Add salt and pepper to taste-you can probably go light on the salt. Then fold in the bacon (reserve 2 tablespoons of the bacon for garnish), peas and onion.
4
Garnish with parsley and reserved bacon.

1252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 quarts Good Quality Chicken Broth, 3 pounds Russet Potatoes, Peeled And Cut Into 1 Inch Squares, 12 ounces, weight Thick Cut Applewood Smoked Bacon, Cooked Until Crispy (drippings Reserved) Then Chopped, 1/4 cups Bacon Drippings (from Cooked Bacon), and more.

Yes, Potato Salad With Bacon & Peas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad With Bacon & Peas

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