Warm Potato Salad


 
Print
Warm Potato Salad
Prep Time
35 mins
Cook Time
12 mins
Total Time
47 mins
 
Course: Main Course
Cuisine: American
Servings: 8
Author: Jayne
Ingredients
  • 4-6 Russets cut into large dice
  • 1 cup of celery thinly sliced
  • ½ cup Spanish onion diced
  • 1 green pepper diced
  • 1 tbsp crushed rosemary
  • ¼ cup minced parley
  • 6 rashers of bacon evenly browned and crispy
  • 10 Kalamata olives chopped
  • ¼ cup chopped basil
  • 3 egg yolks
  • 2/3 cup best olive oil
  • juice of a lemon
  • salt and pepper to taste
Instructions

  1. Boil the potatoes until tender – 8 – 10 minutes. Drain and place in a large serving bowl.

  2. Fry the bacon at medium heat, turning often until deep golden brown and crisp. Dry on paper towels. Set aside. Pour half of the bacon fat into a bowl and set aside.. Add the celery, Spanish onion, and green pepper into the bacon pan and sauté over medium heat for 5 – 6 minutes. Combine the vegetables, herbs, and olives.
  3. Put the egg yolks and lemon juice into the blender. While running, drizzle the olive oil into the yolks. Season with salt and pepper. Pour the dressing over the mixture of vegetables. Toss thoroughly. Crumble the bacon over the top.