What is it about bacon that is just so gosh darn special? Is it the smell, the taste, or perhaps the fact that it comes from just about the most adorable animal ever? Well, maybe not that last one. I mean, don’t get me wrong, pigs are super adorable but I’m pretty sure their cute factor doesn’t make them taste any better. If anything, it should make them taste worse, right? I mean, really y’all, shouldn’t I feel guilty about eating such a cute little creature?
Shouldn’t I feel the least bit guilty that I looked forward to butchering day every year as a child with so much glee in my heart? I’m not even exaggerating in the least about that last comment either; I seriously lived for butchering day. It was the one day out of the year, which often fell on or near my birthday when hordes of people showed up in our driveway and hung out for the day. It was like a big ol’ party, only a party where the animals die, the people are all covered in dirt and blood, and eventually, the smell of fresh cracklings wafts heavily through the cold winter air.
In the spirit of #InternationalBaconDay, I would like to wish all of y’all a day full of glorious bacon. May its scent comfort you, may its taste conjure memories of family, love, and happiness, and may you hopefully be able to look past this post in which I perhaps shared way too much information about my gruesome childhood pig-slaughtering ways. At the end of the day, I think we both realize that to enjoy the crispy bacon, the pig’s gonna have to die. Between you and me, perhaps today might not be the best day to watch Babe or Charlotte’s Web. Just saying.
Ingredients:
- 2 1/2 Pounds Red Potatoes
- 1 Teaspoon Sea Salt
- 6 Slices Thick-Cut Bacon
- 1/3 Cup Apple Cider Vinegar
- 3 Tablespoons Light Brown Sugar
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons Whole Grain Mustard
- 1/2 Teaspoon Finely Ground Black Pepper
- 1 Bunch of Scallions, Chopped (Green Parts Only)
Directions:
- Peel the potatoes and thinly slice them with a mandoline or sharp knife.
- Place the potatoes in a large pot with the sea salt and cover with 2-inches of cold water.
- Cook the potatoes on high-heat for 20 minutes, or until tender. Drain well.
- While the potatoes are boiling, cut the bacon slices into small pieces and then fry them on medium-high heat until browned and crisp. Place the bacon pieces on several paper towels to drain.
- In a small bowl, whisk together the vinegar, brown sugar, mustards, and pepper.
- Pour the vinaigrette over the drained potatoes, add the bacon and chopped scallions, and then gently stir all of the ingredients until they are well combined.
Suggestions:
- I highly suggest that you use a Mandoline to slice the potatoes for this recipe. It’s a real time-saver.
You may need to turn the heat down slightly if the potatoes begin to boil over.
- This potato salad can be served hot, room temperature, or even cold. It’s pretty darn yummy no matter what the temperature.
You may need to turn the heat down slightly if the potatoes begin to boil over.
Improvements:
- Add 1 or 2 cloves of freshly grated garlic to the vinaigrette.
- If you prefer a more oniony taste, add the white parts of the scallions as well.
- Try using Maille Whole Grain Mustard in this recipe. So far, it’s the best whole grain mustard that I have found sold in most markets.
- Having a good potato peeler makes all the difference when it comes to peeling potatoes. This OXO Good Grips Swivel Peeler
is one of my absolute all-time favorite kitchen must-haves.
- Gently fold a few sliced hard-boiled eggs into the hot potato salad.
Ingredients:
- 2 1/2 Pounds Red Potatoes
- 1 Teaspoon Sea Salt
- 6 Slices Thick-Cut Bacon
- 1/3 Cup Apple Cider Vinegar
- 3 Tablespoons Light Brown Sugar
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons Whole Grain Mustard
- 1/2 Teaspoon Finely Ground Black Pepper
- 1 Bunch of Scallions, Chopped (Green Parts Only)
Directions:
- Peel the potatoes and thinly slice them with a mandoline or sharp knife.
- Place the potatoes in a large pot with the sea salt and cover with 2-inches of cold water.
- Cook the potatoes on high-heat for 20 minutes, or until tender. Drain well.
- While the potatoes are boiling, cut the bacon slices into small pieces and then fry them on medium-high heat until browned and crisp. Place the bacon pieces on several paper towels to drain.
- In a small bowl, whisk together the vinegar, brown sugar, mustards, and pepper.
- Pour the vinaigrette over the drained potatoes, add the bacon and chopped scallions, and then gently stir all of the ingredients until they are well combined.
*Some affiliate links can be found in this post.
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#InternationalBaconDay is being hosted by Liz from Books n’ Cooks. Please make sure to check out all of the other many great bacon recipes listed below.
- Bacon Corn Pizza from Caroline’s Cooking
- Bacon Wrapped Asparagus from A Day In The Life On The Farm
- Barbecue, Bacon, & Cheddar Stuffed Sweet Potatoes from Tip Garden
- Broccoli Bacon Salad from Feeding Big
- Chicken Bacon Ranch Skillet from Amy’s Cooking Adventure
- Hot German Potato Salad with Bacon from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Pasta Carbonara Torte from Karen’s Kitchen Stories
- Roast Beef, Ham and Bacon Club Sandwich from Family Around The Table
- Surprise Biscuits from Culinary Adventures with Camilla
- Warm Bacon Gruyere Dip with Caramelized Onion and Chive from Bear & Bug Eats
- Wilted Lettuce Salad with Hot Bacon Dressing from Palatable Pastime
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