The Fried Potato Salad Recipe

Okay, okay, stop bugging me! Here is the recipe for what Carla made last Friday:

Boil 2 pounds of baby red potatoes until almost fork tender. Remove and chill well, the cut into 1/4 inch slices.

Fry 6 slices of bacon, drain and crumble.

Transfer 1 tablespoon of bacon fat to large bowl, reserve 3 tablespoons of bacon fat in pan.

Place potatoes in span in single layer. Fry until crispy (about 2 minutes per side). Remove and repeat until all potatoes are fried.

Whisk in 1 tablespoon of brown mustard, 1 tablespoon red wine vinegar, salt and pepper in bowl with bacon fat.

Add potatoes, bacon, 1/3 cup chopped parsley, 1/3 cup sliced green onions, salt and pepper.

Serves 6

Recipe courtesy of Williams-Sonoma