Photo: Bacon and Scallion Potato Salad with Balsamic Dressing Recipe
Ingredients
- 1 (16-ounce) package pre-cooked rosemary and garlic potatoes (recommended: Reeser's)
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 2 teaspoons dried tarragon, crushed
- 1 teaspoon crushed garlic
- 2 scallions, finely chopped
- 1/4 cup real bacon pieces
Directions
Place the potatoes in a microwave-safe bowl, cover and cook on high for 5 to 7 minutes.
In a medium bowl, combine remaining ingredients. Add cooked potatoes and toss to combine. Serve warm.
NOTE: If not planning to serve immediately, refrigerate and chill thoroughly (can be served cold).
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By patti_caldwell_...
Portsmouth, 69
on June 22, 2010
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I just do not believe that frozen potatoes of any variety can deliver....but, just as easy....red potatoes, rosemary, olive oil and your favorite salt are just as easy in the slow cooker plus additional recipes ingredients after cooking. (could be done in the pressure cooker too or just cooked ahead in the skillet You just have to plan ahead - potatoes in the morning or day or two ahead and then make the recipe. Crock needs to be oiled or sprayed for non-stick, Google recipe or improvise, 4 hours low setting. Also, I love herbs but rosemary is often associated with parsley, sage, and thyme. I believe tarragon is distinct and stand alone as is rosemary so the two may not marry beautifully and is not necessary. Add some parsley and thyme instead, if and only if desired. A small amount of vinegar will be delightful to bring out the flavors but keep in mind the vinegar is for a purpose and not to be the distinct flavor. Day old refrigerated potatoes reheated are great. With that said a perfect recipe.
By shrew2y_10735005
Long Beach, CA
on July 13, 2008
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Microwaving potatoes that were meant to be oven-baked = odd texture. Would not use packaged potatoes again - it's really easy to microwave fresh potatoes and just add a bit of rosemary and garlic to the dressing itself.
By hammers no 1
Naperville, IL
on August 10, 2007
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I saw all the disappointing reviews with this recipe, and I was shocked. I made this for a girlfriend out in California and we loved it! (she even ate it for breakfast leftover I baked my own red potatoes (rub with oil, poke holes, wrapped with tin foil for 1 hr at 400 degrees Then I let them cool out of the foil. When finished I cut them into chunks and put in a bowl. When ready to use, that's when I did Sandra's damp paper towel trick just to zap them. Mix the "dressing" separately and then mix in potatoes with a large spoon. It turns out great!
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