Warm Potato Salad
Warm Potato Salad
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 1 tablespoon Fustini’s Robust SELECT olive oil
- 4 slices thick-cut bacon, cooked and crumbled
- 4-5 Yukon Gold potatoes, wash, cook, peel, sliced
- salt and pepper
- 1/4 cup red onion, brunoise
- 1/4 cup celery, brunoise
- parsley, finely chopped
- chives, thinly sliced
- 2 tablespoons Fustini’s 18 Year Balsamic Vinegar
- 2 tablespoons Fustini’s Vinoso Wine Vinegar
Directions
- Heat Fustini&rsquo,s olive oil in a large skillet over moderate heat. Add bacon crumbles and potatoes and toss in hot oil until hot and begin to sizzle. Season with salt and pepper and add red onion and celery and continue cooking a few more minutes. Add parsley and chives and both vinegars and cook until the vinegar begin to glaze the potatoes. Serve immediately garnished with more chives and parsley.
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