Beef Bacon Potato Salad

Beef Bacon Potato Salad has it all: kosher crispy beef bacon, sweet and tangy dressing – it’s the perfect side or salad to accompany a barbecue or any meal!

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If you’re looking for the perfect salad to add to your barbecue menus or serve at shabbos lunch, look no further than this Beef Bacon Potato Salad. The crispy facon coupled with the creamy maple mustard dressing is going to wow your guests and keep everyone coming back for more!

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Beef Bacon Potato Salad

Yield: 6 servings

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Ingredients

Maple Mustard Dressing:

• 2 Tablespoons olive oil
• 1/4 cup mayonnaise
• 2 Tablespoons maple syrup
• 2 Tablespoons mustard, I use spicy brown
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt

• 1 lb baby potatoes
• 1-2 packages (4 oz each) beef fry
• 4 scallions, thinly sliced

Instructions

1. Prepare the dressing: Combine all ingredients in a container or jar. Shake well to combine; set aside.
2. Cook potatoes in well-salted boiling water until fork-tender, about 15-20 minutes (depending on size). Set aside to cool. Once cool, slice each potato in half.
3. Place slices of beef fry in a cold frying pan. Allow to cook on each side for about 2-3 minutes, until crispy. Set aside to cool, then cut into small pieces.
4. Assemble the salad: Place the potato halves, crispy beef fry and scallions in a bowl. Add dressing and toss to combine.

Notes

Plan ahead: This salad can be assembled 1-2 days ahead of time. To maintain crispiness of beef fry, it is best to add it just before serving.

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