Raspberryfisher's Blog

notes on fishing & travel

Potato Salad with Bacon

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  • 20 Small Red-White Potatoes – Quartered
  • 16 Bacon Slice – Chopped into 2cm segments
  • Olive Oil as needed
  • 1/2 Sweet Onion, thinly sliced
  • 1 Celery Stalk, thinly sliced – optional
  • 2 Tbsp of Apple Cider Vinegar
  • 2 tsp of Fresh Marjoram – fine chopped and crushed
  • 1/2 tsp Dry Mustard
  • 1/2 c beef stock


  • Cook quartered potatoes, skin on, for 20 minutes.
  • Let potatoes cool for ten minutes.
  • In dutch oven, cook bacon (but not to crisp) on stove, over medium heat.
  • Remove bacon, but keeping hot fat-oil in oven.
  • Add onion and celery to dutch oven, over medium-low heat.
  • Once onion and celery has become transulccent, whisk in
    • Vinegar
    • Marjoram
    • 3/4 tsp salt
    • Dry Mustard
  • Add in stock and mix.
  • Add in Potatoes and Bacon and lets stock heat until it thickens – no more than 5 minutes.
  • Drain excess fluid.
  • Cover and serve warm.

While good cold, the fat (bacon) is best when it is warm.



Written by raspberryfisher

2013/07/25 at 21:41

Posted in Salads, Weekend Cooking

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