© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
8 c cold water
2 tbsp white vinegar
2 tsp salt
3 lbs medium to small red potatoes, scrubbed and sliced 1/4-inch thick
10 Slices TURKEY BACON, chopped
2 tbsp olive oil
1 Medium red onion, finely chopped
1/2 c water
1/2 c white vinegar
1 tbsp spicy brown mustard
2 tsp sugar
1 tsp salt
1/2 tsp freshly ground black pepper
Bring water, vinegar, salt and potatoes to boil in a large pot.
Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. Drain potatoes and keep warm.
Cook bacon, stirring occasionally, in a large nonstick skillet over medium heat until brown.
Using slotted spoon, transfer bacon to clean paper towels and reserve.
Add olive oil to skillet and heat oil and any bacon drippings over medium heat.
Add onion and cook, stirring occasionally, until onion is soft and turns golden.
Whisk in water, vinegar, mustard, sugar, salt, and pepper. Simmer until mixture is reduced, about 4 minutes. Remove from heat.
Add warm potatoes to bacon dressing and gently toss to coat potatoes with dressing. Sprinkle with reserved bacon and combine well.
Serve warm.