Badger Common’Tater June 2015 Issue
Ali’s Kitchen
by Ali Carter, WPVGA Auxiliary Member
Ali Carter
“My husband, Mike, Bushman’s, Inc., says that I tend to ‘love’ the people around me with food. He is right. I’m not sure anything is more fulfilling than creating a meal for the ones you love. There is a certain creativity and freedom that comes from being in the kitchen. Cooking is a passion of mine and I am beyond excited to share that passion and adventure with all of you!”
The grass is green, the birds are singing and the potatoes are planted. Spring has arrived in Wisconsin and now is the perfect time to fire up the grill and share a picnic meal with your family and friends.
This Bacon and Herb Potato Salad is simple to whip up when guests are at your door. A vinegar and oil dressing adds “tang” to this dish without the mayonnaise you see in most traditional recipes.
Sprinkle in some green onion and parsley and you have yourself a light and fresh side to serve on these sun-filled days.
Oh, and let’s not forget the bacon! What is a potato salad without some crispy bacon?
Now that you have mastered this delightful yet easy dish, you can relax and enjoy your meal!
BACON AND HERB POTATO SALAD
¼ cup olive oil
2 Tbs red wine vinegar
2 Tbs Dijon mustard
1 ½ lbs small yellow potatoes
6 slices of cooked bacon, crumbled
¼ cup sliced green onions
1 Tbs minced fresh parsley
In a bowl combine olive oil, vinegar and mustard. Set this dressing aside.
Dice the potatoes into large bite size pieces and boil 10 minutes or just until tender.
While potatoes are still warm toss them with the dressing, crumbled bacon, green onions and parsley. Season to taste with salt and pepper.
This dish is best served warm or at room temperature.
“The greatest dishes are very simple.”
~Auguste Escoffier, the “Emperor
of Chefs”
