Warm Dijon and Bacon Potato Salad

Warm Dijon and Bacon Potato Salad

Another option for using up those colored eggs!


  1. Boil the whole potatoes, skin on, until they are easily pierced with a fork. Drain and slice into ¼" thick slices. Reserve.   
  2. Dice bacon into ¼” pieces. Cook the bacon in saucepan until crisp. Remove from pan and drain on a paper towel.  
  3. Discard all but 2 tablespoons of bacon fat. To the remaining bacon fat, add flour and cook over medium heat, stirring constantly for 2 minutes. Stir in Italian seasoning, mustard, vinegar and sugar.
  4. Using a whisk, add the beer and water; bring to a simmer until thickened.
  5. In a large bowl, combine potatoes, bacon, onion, salt, egg and warm dressing. Serve immediately.

TIP: Use your leftover hard boiled Easter eggs to save time!

Recipe courtesy of Chef Stacey,
ALDI Test Kitchen