Humble Feast recipe of Bacon Potato Salad for Monday's dinner

Potatoes
Photo by Devra Gartenstein

Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held on the first Monday of every month, 5:30 to 7pm. This month - August 6, 2018.

Monday's menu will be our take on Midwest picnic food: Bacon-Potato Salad, Macaroni Salad, Three-Bean Salad, Slaw, Corn on the Cob, Cheddar-Chive Dinner Rolls, and Melon for dessert.

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.


Bacon Potato Salad (Makes 6 servings)

2 pounds red potatoes (unpeeled)
1/2 cup red onion, finely chopped
3 strips bacon, cooked and crumbled
3 tablespoons chopped dill
2 tablespoons red wine vinegar
1 tablespoon prepared mustard
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Chop the potatoes into bite-sized chunks, put them in a saucepan with enough water to cover by an inch or two, and boil for about 10 minutes, until soft.

Drain the potatoes, transfer to a bowl, and stir in the red onion, bacon, and dill. In a separate small bowl, combine the vinegar, mustard, olive oil, salt, and pepper and whisk until emulsified. Pour the dressing over the potatoes and mix well. Taste and add more salt if you like. Let stand for at least 30 minutes for the flavor to develop, then serve at room temperature or chilled.

Update: added olive oil to ingredient list