Friday, July 10, 2009

Fried Potato Salad

Potatoes are inexpensive, easy to grow and store, so I usually have a good supply on hand. This was a big hit tonight with grilled chicken and green beans...

1/4 cup olive oil
8 cups red potatoes, chopped
1 medium Vidalia(sweet) onion, chopped
3 strips nitrite-free bacon, fried crisp and chopped
1/4 honey-Dijon mustard(if you don't have this, combine 1T honey with 2 T dijon mustard)
1 cup mayonnaise
1 T chili powder
1/2 tsp. cayenne pepper
2 tsp salt

Pour oil into a large skillet. Brown potatoes until tender on the inside and crispy brown on the outside. Set aside.
In a large bowl, combine chopped onion, bacon, dijon mustard, mayonnaise and seasonings.
Pour over hot potatoes in the skillet, toss to combine well and then to avoid washing yet another dish, dump the mixture back into the bowl using a spatula to get all the dressing out of the pan.
This can be served warm immediately or served cold a few hours later. Its great both ways!

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