Recipe courtesy of Michele Urvater
Episode: Winter Salads
Save Recipe Print
Total:
40 min
Prep:
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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Bobby Flay

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Cobb Salad and Bacon Buttermilk Dressing

Recipe courtesy of Nancy Fuller

Roast Bacon

Recipe courtesy of Ina Garten

Candied Bacon

Recipe courtesy of Alex Guarnaschelli

Homemade Bacon

Recipe courtesy of Michael Symon

Potato Casserole

Recipe courtesy of Trisha Yearwood

Potato Hash

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword