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+ servings

Purple Potato Salad with Bacon and Chive

Posh Journal
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Cook Time 30 minutes
Total Time 30 minutes
Servings 4 -6

Ingredients
 

  • 3 pounds small purple potatoes
  • ¾ cup mayonnaise/greek yogurt, I used vegan mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • ½ cup extra virgin olive oil
  • 8 cloves garlic, thinly sliced
  • ½ - 1 teaspoon Sugar, Splenda Sugar Blend, or Splenda Stevia, add more according to your taste
  • Sat/Pepper to taste
  • 4 Bacon strips
  • Fresh chives

Instructions
 

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender when pierced with a fork for about 8 - 12 minutes. Drain and let the potatoes cool for at least 20 minutes
  • To make the garlic oil: In a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant for 3-5 minutes
  • In a small bowl, whisk together the mayonnaise, apple cider vinegar, dijon mustard, dill and 2 tablespoons garlic oil. Season with salt/pepper, sugar to taste
  • To get crispy bacon : Add bacon to a cold pan and turn on the heat to medium. Keep flipping and turning until the bacon is done or browns evenly
  • Cut the cooled potatoes in quarters and place in a large bowl. Pour dressing over potatoes; toss to coat
  • Garnish with bacon and chives
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