Potato Salad with Olive Oil, Bacon and Shallots
Potato Salad with Olive Oil, Bacon and Shallots
1 1/2 pounds small red and/or white potatoes, unpeeled
4 slices bacon
1 shallot, diced
1 clove garlic, minced
2 tablespoons low-fat sour cream
2 tablespoons olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 teaspoon horseradish
1 teaspoon mustard (I used spicy brown, but yellow or Dijon would work, too)
2 teaspoons honey
juice and zest of 1 lemon
5 fresh basil leaves, chopped
Quarter the potatoes; place in a stock pot and cover with water. Bring to a boil over medium high heat and cook just until tender, but not falling apart. Drain and cool.
In a skillet, cook the bacon until crisp; drain on a paper towel and crumble into pieces. Add the shallot and garlic to the hot skillet and cook in the bacon grease for 1-2 minutes until golden brown. Using a slotted spoon, scoop out the shallot and garlic, draining off the grease.
In a large bowl, combine the potatoes, bacon, shallot and garlic. In a separate bowl, whisk together the remaining ingredients; pour over the potatoes and toss to coat. Refrigerate until ready to serve.
Yields 6 servings.
Recipe from Curly Girl Kitchen