Taco Potato Salad
Total Time
Prep: 10 min. Cook: 15 min.
Makes
8 servings
Ingredients
1 pound bacon, sliced into 1 inch pieces
1 onion, diced
2 1/2 pounds baby Yukon gold or red potatoes, halved
Salt
1 tablespoon paprika
2 tablespoons chili powder
1 tablespoon grill seasoning or coarse salt and pepper
2 tablespoons grainy mustard
1 tablespoons vinegar
1/2 packet Taco Seasoning (about 1 tablespoon)
1/3 cup extra-virgin olive oil
1/3 cup sour cream
3 to 4 ribs celery with leafy greens, finely chopped
A generous handful fresh flat-leaf parsley, coarsely chopped
Directions
Fry up bacon until crispy; remove from pan. Saute onion in drippings. Set aside.
Meanwhile, Place potatoes in pot, cover with water, bring to a boil then salt the water. Cook potatoes 12 to 15 minutes until tender.
While potatoes cook, combine spices and mustard with vinegar, whisk in olive oil, and sour cream, and add the cooled onions, celery and parsley to the bowl. Drain potatoes and toss them in dressing while they're still hot, they'll absorb more dressing and flavor. Toss in crispy bacon and garnish with fresh parsley.
