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Thursday, June 20, 2013

Potato and Bacon Bits Salad


For the last day of Spring, it is super hot. That's good, I guess. It means summer is coming. After the horrible past months of cold and rain, I was afraid the sun was gonna be shy and decide to stay away. But this right here means change once again. Come tomorrow, I am going to pack away all of our long sleeves shirts, several jackets, sweaters, jeans and bring out our summer shorts, sleeveless shirts, summer dresses, sandals and slippers. Our usual Philippines outfits. Yey!!! I dressed SO in one of her old but in perfect condition halter dresses today. It felt weird to see her so uncovered at first. This also means changes in the kitchen. No more stews, soups, and I'm gonna have to limit baking in the oven too! I'm so excited that I couldn't wait one  more day to start making salads again. Not when I have a really delicious recipe for a Potato and Bacon Bits Salad. 



Start by boiling some potatoes in salted water. There are different varieties of potatoes, make sure you get the ones special for salad. They keep their form and don't crumble down. After the potatoes cook through (after 45-60 minutes), drain the water, peel the potatoes (you can set aside the potatoes for a while before peeling if you desire), and cut in slices. Transfer to a salad bowl.



Prepare the vinaigrette: 1 part vinegar, 3 parts oil, a dash of salad seasoning (you may omit this), a tablespoon of diced shallots, salt, and black pepper. Pour over the potatoes.



Fry the bacon bits / lardons in a small frying pan. You don't need oil, the fats of the bacon will melt and fry the bacon. Mix everything together until the potatoes are evenly coated by the vinaigrette. Serve warm or chilled. Enjoy!



Lunch is served: Potato and Bacon Bits Salad

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