This is a decadent no-grain side dish. Requires a bit of prep work, but equally yummy served warm or cool. I love this with a beautiful grilled flank steak and big arugula salad.


Ingredients 

  • 2 strips bacon
  • 1 medium sweet onion, finely diced
  • 1 lb of tiny fingerling potatoes
  • 1 teaspoons high quality smoked Spanish Paprika
  • 2 T - ¼ c mayonnaise, depending on your taste
  • 2 sliced scallions

**Makes 4 side servings.


Directions

  1. Cover the potatoes with water and bring to a boil over medium heat.
  2. Cook about 15-20 minutes or until fork tender. Drain. Break into large pieces with fork.
  3. Meanwhile, heat bacon in a medium skillet over medium heat until crispy.
  4. Remove bacon, chop finely, and set aside.
  5. Add diced onion into the skillet with bacon fat and saute until brown and caramelized, about 15 minutes. Add in paprika, stir and remove from heat.
  6. In your serving bowl, combine potatoes, mayonnaise, onion mixture, chopped bacon and scallions.

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