Recipe courtesy of Michele Urvater
Episode: Winter Salads
Total:
40 min
Active:
40 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Boil potatoes, in their skins for about 35 to 40 minutes or until just tender (but not mushy). Drain and let cool 10 minutes or until you can handle them to peel

Meanwhile cook the bacon until crisp. Remove 1/3 for garnish, leaving remaining in skillet. Use this time to chop parsley, scallion and pickles.

When potatoes are cool enough, but still warm, peel and cut them into 1/2 inch cubes and transfer them to a mixing bowl with romaine lettuce.

Reheat bacon in skillet. Add garlic, broth and vinegar and bring to a boil. Remove skillet from heat and add parsley, scallion and pickles, season with salt and pepper and immediately toss with potatoes and romaine lettuce. Sprinkle reserved bacon over the top and serve immediately.

IDEAS YOU'LL LOVE

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon

Recipe courtesy of Trisha Yearwood

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Potato Salad

Recipe courtesy of Eric Warren

Perfect Potato Salad

Recipe courtesy of Ree Drummond

German Potato Salad

Recipe courtesy of Bobby Flay

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking