Wednesday, April 1, 2009
Russet Potato Salad with Greens and Bacon
I had two potatoes in my possession, which had been planned as cheapo dinner options, but I didn't think about how long it'd take me to preheat the oven and bake them on a weeknight. So, they were still just sitting on the counter by the time the weekend rolled around. After a search on trusty Epicurious, I found this recipe for Yam and Russet Potato Salad with Greens and Bacon. I tweaked it a bit: only used potatoes, had to use regular mustard after realizing I had thrown out the dijon, and halved the recipe measurements. I had some parsley on hand, so threw that in as well.
I liked this warm salad a lot! The smoky bacon worked really well with the greens and the sweet and vinegary dressing (I imagine it is even better with dijon, the regular yellow mustard was a bit harsh). I'm always pumped to discover new ways to cook familiar-bordering-on-boring ingredients! I highly recommend this recipe, folks.