Creative Cooking with Southern Flair!
Bacon, Pinenut & Dill
Potato Salad
"Potatoes drenched in a French mustard/white balsamic dressing, tossed with sliced eggs, toasted pinenuts, freshly grated Parmesan, green onions, dill, then finished with crispy bacon & olive oil"
Ingredients
3 pounds red or gold potatoes, unpeeled and scrubbed well.
1 1/2 tablespoons white balsamic vinegar
1 1/2 tablespoons sugar
1/2 teaspoon freshly minced, garlic
1 ½ cups mayonnaise (Dukes)
½ cup sour cream
3 tablespoons Dijon mustard
Salt & black pepper
8 large eggs, hard boiled
1/3 cup thinly sliced, green onions, plus extra for topping
5 tablespoons pine nuts, toasted
2-3 tablespoon freshly chopped dill, plus extra for topping
1 1/2 ounces (weight) finely grated Parmesan cheese, plus extra for topping
8-10 crispy strips of bacon, chopped
Good quality olive oil
Black pepper
Note: Pine nuts can be toasted in a cast iron skillet over medium temperature.
Directions
Cut the potatoes into about 1 1/2 inch cubes. Add the potatoes to a large pot and cover with water. Bring to a boil then salt the water. Reduce to medium heat and cook until fork tender. Water should be at a soft boil. Drain off water and let cool completely.
Add the balsamic vinegar, sugar & garlic to a medium sized mixing bowl and whisk to dissolve.
Add the mayonnaise, sour cream and Dijon mustard, whisk and then season to taste with salt & pepper
Add cooled potatoes to a large mixing bowl, add fold into the dressing. 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, 2-3 tablespoons of dill, Parmesan cheese and fold in. Scrape into a serving bowl and chill in the refrigerator.
Before serving, finish/top with the bacon, remaining eggs, extra chopped dill, extra grated Parmesan cheese, extra pine nuts, extra green onions, freshly cracked pepper and drizzle with olive oil. Serves 10-12.