Bacon, Pine Nut & Dill
bacon pine nut dill potato salad.jpg

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

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

8-10 crispy strips of bacon, chopped

Good quality olive oil

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

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

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

 

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.  

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.  

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