This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Okay, this is the wisdom. First, time spent on reconnaissance is never wasted. Second, almost anything can be improved with the addition of bacon. And finally, there is no problem on Earth that can't be ameliorated by a hot bath and a cup of tea." -Jasper Fforde, Shades of Grey
Bacon is a great flavor enhancer and in small doses can bring a real punch to your recipe. The combination of the bacon, peas, mustard and thyme make this a great summer potato salad for serving alongside grilled chicken or fish.
For most chefs and cooks the one ingredient that will distinguish a good dish from a great one is using fresh herbs. Certainly the best and least expensive way is to plant herbs for your own use but, of course, this limits availability. Most groceries have a fair choice of fresh herbs and specialty stores will carry even more.
The rule of thumb when you have no choice but to use dried herbs is: use one teaspoon of dried for each 3 teaspoons of fresh. In the off season when using dried herbs is impossible to avoid, it can help to mince about one teaspoon into a tablespoon of fresh curly parsley. This can simulate the freshness of some herbs.
Servings = 6 | Serving size =about 1 1/2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers. Note that cooking time does not include chilling time.
|16 ounces||red potatoes|
|2 ounces||bacon (diced)|
|1 large||shallot (minced)|
|1 Tbsp||olive oil|
|1 Tbsp||Dijon mustard|
|2 tsp||fresh thyme leaves|
|fresh ground black pepper (to taste)|
|3||ribs celery (diced)|
|2 cups||frozen peas (thawed)|
Place the water in a large sauce pan over high heat.
When the water boils, add the potatoes.
Cook for about 20 to 25 minutes or until the potatoes are slightly soft.
Drain and set the potatoes aside to cool and then chill in the refrigerator.
While the potatoes are cooking, place the bacon and shallot in a small skillet over medium high heat.
Cook for about 15 minutes. Toss frequently.
Remove from the heat and let cool. Place in the refrigerator for about 10 minutes.
After the bacon mixture is cool, add the olive oil, lemon juice, mustard, thyme, salt, and pepper and stir well.
Cut the potatoes into 1 inch cubes and place in a bowl or storage container.
Add the bacon sauce, celery, and peas.
Toss well and chill.
Serving size = about 1 1/2 cups
Servings = 6
Amount Per Serving
|Calories 186||Calories from Fat 83|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 21g||8%|
|Dietary Fiber 3g||15%|
|Vitamin A 10%||Vitamin C 50%|
|Calcium 2%||Iron 8%|
|Vitamin K 23 mcg||Potassium 567 mg|
|Magnesium 38 mg|