Fingerling Potato Salad with Bacon

An upscale twist on a picnic favorite.

Serves: 4
Cook Time: 15 Minutes

Ingredients

• 4 slices Smithfield Bacon, diced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3/4 pound fingerling potatoes (7 to 8 medium), quartered lengthwise
• 1/2 cup diced onion
• 4 cups lightly packed sliced escarole
• Freshly grated Asiago cheese

Steps

Whisk olive oil, vinegar, mustard, salt, and pepper in a small bowl.

Cook bacon in a large heavy skillet over medium heat until browned and crisp. Remove bacon with a slotted spoon and place on paper towels to drain. Pour off all but 1 tablespoon drippings.

Add potatoes and 1/2 cup water to skillet; bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes or until potatoes are tender. Uncover; increase heat to medium-high; stir in onion and cook until liquid is evaporated and potatoes and onion are lightly browned, turning occasionally, 4 to 5 minutes. Pour into a large bowl; add escarole and bacon, and toss with salad dressing. Transfer to serving dishes and sprinkle with cheese.

Recipe and photo by Smithfield.

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