Potato Salad with Bacon & Peas

Ingredients

• 2 quarts Good Quality Chicken Broth
• 3 pounds Russet Potatoes, Peeled And Cut Into 1 Inch Squares
• 12 ounces, weight Thick Cut Applewood Smoked Bacon, Cooked Until Crispy (drippings Reserved) Then Chopped
• ¼ cups Bacon Drippings (from Cooked Bacon)
• 3 Tablespoons Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• ¾ cups Mayonnaise
• 1 cup Frozen Petit Peas, Thawed
• ¼ cups Chopped Red Onion
• Salt And Pepper, to taste
• 2 Tablespoons Chopped Parsley

Preparation Instructions

In a large pot, boil the potatoes in the chicken broth until done, yet firm. Test them after 10 minutes by poking them with a fork. You may need to cook them for a few minutes longer (no more than 20 minutes total) but they should still have a bit of bite when you poke them with a fork). When done, remove from heat and drain. Put the potatoes in a large bowl.

In a small bowl whisk together bacon drippings, vinegar and Dijon mustard then toss with the potatoes while still warm. Allow potatoes to cool completely before proceeding.

Then fold in the mayonnaise. Add salt and pepper to taste—you can probably go light on the salt. Then fold in the bacon (reserve 2 tablespoons of the bacon for garnish), peas and onion.

Garnish with parsley and reserved bacon.