Potato Salad

Potatoes come into season in June and July. 80% water, they’re a starchy tuber containing significant amounts of potassium, vitamins C and B6, dietary fiber, and of course, flavor for lots of tasty recipes.

INGREDIENTS: 

• 3-4 medium red potatoes, diced  
• 4 slices bacon 
• 1/2 small yellow or sweet onion, diced 
• 1 green onion, diced 
• ¼ C. white wine vinegar 
• 2 T. water 
• 1 T. maple syrup 
• 1 tsp. salt 
• ⅛ tsp. ground black pepper 
• 1-2 sprigs of fresh parsley, chopped 
• 1-2 sprigs of fresh dill 

INSTRUCTIONS:  

• In a large pot of water, bring potatoes to a boil, cooking for about 10 minutes until potatoes are soft and easily pierced. Drain and allow to cool.
• In a large pan, cook bacon on medium heat for about 10 minutes until browned and crispy. Remove bacon from pan, leaving the grease. Once the bacon is cool, crumble into bite-sized pieces.  
• Add the yellow onion to the pan and good over medium heat for 6-8 minutes. Once the onions have softened, add the vinegar, syrup, water, salt, and pepper and bring to a boil. Add the potatoes and some of the bacon, green onion, and fresh herbs, leaving a little bit for garnish. Stir and cook for a few minutes until warmed.  
• Place potatoes in a large bowl and top with remaining bacon, green onion, and herbs.
• Can be served warm or cold. Enjoy!