With red potatoes in potato salad, you get a delectable, firm texture. For a top-notch side dish, try this red-skin potato salad recipe with a honey dill dressing.
1 1⁄2 pounds small red new potatoes
4 strips bacon
1 medium onion, diced
6 tablespoons honey
6 tablespoons apple cider vinegar
1⁄2 teaspoon cornstarch
1⁄2 teaspoon water
2 tablespoons chopped fresh dill or 1 tablespoon dried dill
1 bunch watercress, washed and chopped
In large pot, boil whole potatoes in salted water until tender but firm. Drain and set aside to cool.
In large frying pan, sauté bacon until crisp. Remove bacon and set aside. Add onion to bacon drippings, and cook until soft, about 3 minutes. Stir in honey and vinegar, and bring to a boil.
Blend cornstarch with water, then stir into honey mixture. Cook until mixture thickens. Remove from heat.
Crumble bacon; stir bacon and dill into dressing mixture in frying pan.
Cut cooled potatoes in half, leaving skins on, and place in large bowl. Add watercress. Pour dressing over salad and toss gently. Serve immediately. Yields 6 servings.
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