Bacon & Cheese Sheet Pan Omelet
40 MINS
8 servings
Grilled Potato Salad with Bacon
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Grilled Potato Salad with Bacon
30 - 60 Minutes | 10 servings
Ingredients:
- 22 oz pkg Hatfield Hickory Smoked Extra Thick Cut Bacon
- 2 lbs red potatoes – halved or quartered
- 1/4 cup red onion – thinly slicedVinaigrette
- 1/2 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 cloves garlic – minced
- 3 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup mixed fresh herbs including dill, basil, parsley – chopped
Preparation:
- Skewer the potatoes with the bacon, weaving the bacon around each potato chunk.
- Grill the skewers over medium heat with a low flame to reduce flare ups. Cook for 20 – 25 minutes, until potatoes are charred and fork tender and the bacon is crisp.
- While the skewers cook, add all the vinaigrette ingredients to a small bowl and whisk until combined.
- Once the skewers have been cooked, remove the bacon and potatoes from the skewers. Cut the potatoes into bite size chunks and chop the bacon and place in a bowl. Add the thinly sliced onion.
- Pour the prepared vinaigrette over the potato mixture and toss to coat. Serve and enjoy!
Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.
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