Warm Potato Salad with Pickled Bacon Dressing

by Rachael Ray Show Staff 3:00 AM, October 17, 2012

Aired October 17, 2012

Serves HASH(0x37439d0)
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.