Yields: 6 servings
INGREDIENTS:
2.5 lbs potato (red or russet)
6 pieces of bacon
1/3 cup apple cider vinegar
1 tbs dijon mustard
1/2 tsp salt
1/2 tsp pepper
1 tbs garlic, minced
3 tbs rosemary, chopped
1/4 cup olive oil
2 tbs green onions, chopped
INSTRUCTIONS:
Scrub the potatoes well. Place in a large pot and add water to cover. Heat to boil, and then reduce heat and simmer for 20-25 minutes or until the potatoes are tender when punctured with a fork.
Drain the water and cube the potatoes into approximately equal size.
Meanwhile in a nonstick skillet, cook the bacon over medium heat, flipping occasionally, until crispy. Remove bacon onto a plate with a paper towel, pat dry and crumble the bacon. Leave bacon grease in the skillet.
Add the vinegar, dijon, salt & pepper to the bacon grease. Bring to a low boil for 1 minute, then add garlic, stirring. Remove from heat.
In a large bowl mix the cubed potatoes, crumbled cooked bacon, bacon dressing, rosemary, olive oil and green onions. Serve hot or cold.
~Bravo for Paleo