Bacon, Pine Nut & Dill

Potato Salad

"Red potatoes drenched in a mayonnaise, sour cream, Dijon mustard, garlic, white balsamic dressing, tossed with sliced green onions, eggs, toasted pine-nuts, freshly grated Parmesan, dill, finished with crispy bacon, cracked pepper & drizzled with olive oil"

Ingredients

3 pounds of petite, red potatoes 

Freshly cracked salt & pepper

1 tablespoon white balsamic vinegar

1 tablespoon sugar

½ tsp salt

¼ teaspoon freshly minced garlic

1 ½ cups mayonnaise

½ cup sour cream

3 tablespoons Dijon mustard

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8 large eggs, hard boiled

1/4  cup thinly sliced, lightly packed green onion, about 4 green onions

5 tablespoons pine-nuts, toasted 

2 tablespoon freshly chopped dill, plus extra for topping

1.5 ounces (weight) finely grated Parmesan cheese, plus extra for topping/garnish

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8-10 crispy strips of bacon, chopped

Good quality olive oil

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Notes: When slicing the green onions, separate the layers of each slice with your fingers so flavor is not so strong.   

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Pine-nuts can toasted in a cast iron skillet over medium temp until lightly browned.  Season lightly with salt right before removing from heat.  

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Add the bacon and toss right before serving, so it doesn't lose it's crispiness.  

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Directions

Scrub the potatoes and scrape out any eyes, don't peel unless desired. Depending on size, halve the smaller potatoes and 1/4 or 1/6 the larger potatoes, resulting in about a 1 1/2" size. Add the potatoes to a large pot and cover with water, about 1" from the top of potatoes. Turn on high and season with salt. Taste for saltiness. Bring to a boil over high temperature, reduce to med-high and cook until fork tender. Drain, pour back into the pot, cover with a lid or kitchen towel and set aside to steam.  

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While potatoes are cooking:

Dressing​

Add the balsamic vinegar, sugar, salt & garlic to a medium sized mixing bowl and whisk to dissolve.

Add the mayonnaise, sour cream and Dijon mustard and whisk until smooth.  

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Add the potatoes to a large mixing bowl, lightly season with salt & pepper, add the sauce and toss. Halve the eggs lengthwise, then cut widthwise into 1/6's.  Add 5 of the sliced eggs, green onion, 3 tablespoons of the pine-nuts, 2 tablespoons of dill, Parmesan cheese and toss well.  Scrape into a serving bowl and chill in the refrigerator.

Right before serving,

top/finish with the bacon, the remaining eggs, extra chopped dill, extra grated Parmesan cheese, extra pine-nuts, freshly cracked pepper and drizzle with olive oil.  Serves 8-10

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