Warm Bacon-Pimiento Potato Salad

Warm Bacon-Pimiento Potato Salad


• 2 lb. baby yellow potatoes, halved

• 6 thick-cut bacon slices, chopped

• 3 large shallots, chopped

• 1 large garlic clove, minced

• 1 (4-oz.) jar diced Dromedary® Pimientos, drained

• 1/4 cup cider vinegar

• 2 tsp. whole-grain Dijon mustard

• 3 Tbsp. coarsely chopped fresh dill


• Cook potatoes in boiling salted water to cover in a Dutch oven over medium heat 10 to 15 minutes or until tender; drain well.

• Cook bacon in a large deep skillet over medium heat 8 to 10 minutes or until just beginning to crisp.

• Carefully drain drippings, reserving about 3 Tbsp. in skillet. Stir in shallots and garlic, and sauté 2 minutes.

• Add pimientos and next 2 ingredients, scraping to loosen particles from bottom of skillet.

• Stir in potatoes, dill, and salt and pepper to taste.

• Serve warm or at room temperature.