Warm Potato and Artichoke Salad with Bacon Dressing is a variation of an old Mennonite recipe using green beans. One can never have too many recipes for potato salad.
Try it with cooked green beans or asparagus in place of the artichoke hearts. Warm Potato and Artichoke Salad with Bacon Dressing makes a satisfying accompaniment to grilled salmon, chicken, or pork chops. As far as I am concerned, one can never have too many recipes for potato salad.
Recipe and comments are from the files of chef Robert Hammond of Oregon.
More wonderful Salads and Salad Dressing Recipes.
Warm Potato and Artichoke Salad with Bacon Dressing Recipe:
Hot Bacon Dressing Recipe:
This hot bacon dressing is classic recipe for warm potato salad or wilted green salads. Perfect for this Warm Potato and Artichoke Salad with Bacon Dressing recipe. Also try it as a dressing on steamed vegetables as well.
12 slices bacon
1 1/2 cups (2 medium) onion, chopped
6 tablespoons bacon drippings (reserved from frying the bacon)
3/4 cup cider vinegar
2 1/2 tablespoons sugar
2 teaspoons salt
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon dry mustard
1 tablespoon minced fresh parsley
In a heavy skillet, fry the bacon over moderate heat until crisp; place on paper towels to drain and cool. Crumble the bacon and set aside.
Drain the bacon drippings from the skillet, reserving 6 tablespoons.
Add the 6 tablespoons of bacon drippings back to the skillet and heat over moderate heat. Add the onions and fry until tender but not brown. Add cider vinegar, sugar, salt, black pepper, dry mustard, and parsley. Bring just to a boil and then remove from heat.
Either use the dressing while it is still hot or reheat if needed.
Makes approximately 2 1/2 cups or 8 servings.