Originally aired October 17, 2012
- Empty pickle jar with juice left
- 4 slices bacon, chopped and rendered until golden brown and crisp
- 1 tablespoon Dijon mustard
- 4 to 6 scallions, sliced on bias
- 1 to 2 pounds Yukon gold potatoes, quartered and boiled
To the bottom of the pickle jar, add bacon and bacon fat, mustard and scallions. Screw top back on pickle jar and the give it a good shake. Toss the potatoes with the warm dressing and serve.