Tonight, in an effort to use up the redskin potatoes from Easter, I scrounged together some items for a potato salad, which turned out to be delicious. I loosely based it on a Paula Deen recipe, but ended up skipping the mayo in favor of Italian dressing, which was quite yummy.
Here's what I did:
Boil one pound of redskins and cut them up into bite-sized cubes. Finely chop about 1/4 c. of red onion. Top the potatoes and onion with a squirt or two of Italian dressing and let sit for 15+ minutes. Meanwhile, bake 4 strips of bacon in the oven at 400 degrees for 20 minutes. Crumble the bacon over the potatoes, and if you're feeling saucy, pour a little (1 Tbsp or less) of the bacon grease over top of the potatoes as well. Voila!
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