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Red-Skin Potato Salad
with Honey Dill Dressing |
Yield: 6 servings
Ingredients
|
1-1/2 |
lbs. small red new
potatoes |
| 4
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strips bacon |
| 1
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medium onion, diced |
| 6
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Tablespoons honey |
| 6
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Tablespoons apple
cider vinegar |
| 1/2
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teaspoon cornstarch |
| 1/2
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teaspoon water |
| 2
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Tablespoons chopped fresh dill or 1 Tablespoon dried
dill |
| 1
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bunch watercress, washed and chopped |
Directions
| In
large pot, boil whole potatoes in salted water until;
tender but firm. Drain and cool. While potatoes are
cooling, sauté bacon until crisp in large frying pan.
Remove bacon and set aside. Add onion to bacon
drippings; cooking until soft, about 3 minutes. Add
honey and vinegar to pan; stir to combine and bring to a
boil. Blend cornstarch with water; stir into honey
mixture. Cook until mixture thickens. Remove from heat.
Crumble bacon; stir bacon and dill into dressing. Cut
cooled potatoes in half, leaving skins on. In large
bowl, combine potatoes and watercress. Pour dressing
over salad and toss gently. Serve immediately. |
Wine
Pairing: Courtesy of
The Wine Cellars of Annapolis
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