Hot O'Brien Potato Salad

5 strips Sugar Cured Hickory Bacon

1 lb. Red-Skinned New Potatoes, diced

½ cup diced Red Bell Peppers

½ cup diced Green Bell Peppers

2 tbsp. Olive OIl

2 tsp. Granulated Garlic

Salt and Pepper


3 tbsp. Cider Vinegar

1 tbsp Country Dijon Mustard

¼ cup sliced Scallions

Preheat oven to 450° with racks in top and bottom thirds. Line two baking sheets with parchment paper. Cook bacon on baking sheet on top rack until crisp, flipping halfway through. Transfer to paper towel to drain, then chop and set aside. Toss potatoes and peppers with the oil, garlic, salt and pepper. Place on baking sheet on bottom rack and roast until potatoes are fork tender, 20-25 minutes; transfer to serving bowl. Whisk together dressing ingredients and pour over potatoes while hot; stir in scallions and bacon and serve.

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