Great Canadian bacon-and-potato salad
0
- Prep Time10 min
- Total Time10 min
- Makes8 cups (2 L)
Ingredients
1.25 to 1.5 kg baby potatoes, preferably red-skinned
1/2 cup frozen peas
6 slices peameal bacon
1 tsp vegetable oil
1 tbsp maple syrup, optional
3/4 cup ranch salad dressing, not light, or creamy caesar dressing
3 green onions
1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp pickle relish, optional
Instructions
Wash but do not peel potatoes. Slice in half, unless they're very small. Place in a large saucepan. Cover with water. Cover and bring to a boil over high heat. Reduce heat to medium, partially cover and simmer until fork-tender, from 10 to 12 minutes. Add peas during last minute. Meanwhile, slice bacon into bite-size pieces. It should measure about 1-1/2 cups (375 mL). Heat oil in a large frying pan set over medium heat. Add bacon. Stir-fry until dull pink, about 3 minutes. Add maple syrup, if using, stirring often, about 1 minute. Place bacon and any pan juices in a large bowl. Drain potatoes and peas and add. Pour dressing overtop. Stir in onions, salt, pepper and relish, if using. Serve warm or refrigerate. Salad will keep well, covered and refrigerated, up to 2 days.
Nutrition (per serving)
Calories 244, Protein 5.4g, Carbohydrates 27.9g, Fat 12.9g, Fibre 2.5g, Sodium 502mg.
