Warm Potato Salad

Name: Warm Potato Salad
Ingredients: 1 1/2 cups bacon chopped in 1 in. squares; 1/2 cup olive oil; 3/4 tsp thyme, powdered; 2 cloves garlic, crushed; 1/2 tsp oregano; 3/4 tsp salt; 1 pinch pepper; 1/2 tsp basil; 1/2 cup chopped parsley; 1/2 cup red onion, sliced 1 inch strips; 1/2 red pepper sliced in 2 inch strips; 1 cup olive oil; 8 cups red potatoes; 2 tsp chicken stock powder (optional)

Photo: gemteck1 (CC BY 2.0)

A warm red potato salad dressed with bacon sauteed in olive oil and seasoned with thyme, garlic, oregano and basil, then folded together with parsley and red onion and garnished with red pepper.

Directions

Boil the potatoes until they seem almost done, drain, set aside and let cool to room temperature.
Place the bacon in a saute pan and add the 1/2 cup of olive oil and saute the bacon until it is cooked (but not browned). It should be tender. Continue to simmer while adding the seasonings to the bacon, thyme, garlic, oregano, salt, pepper and basil.
Simmer together for five minutes.
This will allow the spices to blend and become stronger in flavor.
Next remove the bacon mixture from the saute pan and place in a large bowl. Add the last cup of olive oil, stir in the parsley and red onions. Now begin quartering the room temperature red potatoes into the bacon mixture.
Fold the bacon and seasoning mixture over the potatoes, blending gently so you don't crush the potatoes. Sprinkle the red peppers over the potato salad as a garnish. Let the salad rest for one hour before serving, this will allow the seasoning to work through the salad.
If you would like a little extra flavor or just something a little different, add the 2 tsp of chicken stock powder when mixing the list of seasonings together.
his is a great tasting potato salad, with the flavor getting even better the next day.
Then to give this salad the introduction it deserves,scoop a portion of your potato salad onto romaine lettuce leaf for a nice look. Or really have some fun and slice and English cucumber in half lengthwise, hollow out the halves and the place on the cucumber. Wow.

Boil the red potatoes until they seem almost done. Drain, set aside, and let cool to room temperature.
Place the bacon in a saute pan and add the 1/2 cup of olive oil. Saute the bacon until it is cooked but not browned; it should be tender.
Keep the bacon simmering while you add the seasonings: thyme, garlic, oregano, salt, pepper and basil. (If you would like a little extra flavor or something a little different, add the 2 tsp chicken stock powder along with these seasonings.)
Simmer together for five minutes; this lets the spices blend and become stronger in flavor.
Remove the bacon mixture from the saute pan and place it in a large bowl. Add the last cup of olive oil and stir in the parsley and red onions.
Quarter the room-temperature red potatoes into the bacon mixture. Fold the bacon and seasoning mixture over the potatoes, blending gently so you don't crush the potatoes.
Sprinkle the red peppers over the potato salad as a garnish. Let the salad rest for one hour before serving so the seasoning works through the salad. The flavor gets even better the next day.
To serve, scoop a portion onto a romaine lettuce leaf for a nice look. Or, for fun, slice an English cucumber in half lengthwise, hollow out the halves, and place the salad on the cucumber.

Goes well with

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