The Primal Kitchen Cookbook : Eat Like Your Life Depends On It! by Mark Sisson

Author:Mark Sisson [Sisson, Mark]
Language: eng
Format: epub, azw3
Publisher: Primal Blueprint Publishing
Published: 2017-06-28T17:00:00+00:00

MACRONUTRIENTS: 1 CUP PER SERVING | CALORIES: 432 | FAT: 33 G | CARB: 3 G | PROTEIN: 10 G

Amy Sheree

DILL PICKLE and BACON POTATO SALAD

SERVES: 6 to 8 | PREP TIME: 15 minutes | COOK TIME: 20 minutes

* * *

DAIRY FREE option option NO ADDED SUGAR

Score points with this Dill Pickle and Bacon Potato Salad—the perfect party side dish!

2 pounds (900 g) russet potatoes

8 ounces (225 g) sugar-free bacon

½ cup (125 ml) cubed grass-fed Colby or cheddar cheese* (optional)

1 cup (250 ml) sliced pickles*

⅔ cups (150 ml) Classic Mayo (page 13)

2 tablespoons (30 ml) bacon fat

2 tablespoons (30 ml) pickle juice*

1 tablespoon (15 ml) Dijon Mustard* (page 39)

1 tablespoon (15 ml) fresh dill, chopped

3 garlic cloves, minced

1 ½ teaspoons (7.5 ml) salt, divided

¼ teaspoon (1.25 ml) black pepper

WASH and scrub potatoes. Cut into 1-inch (2.5 cm) bite-size pieces and add to a large pot. Cover potatoes with water and add ¾ teaspoon (3.75 ml) of salt. Bring water to a boil, reduce to simmer for 10 minutes until potatoes are fork tender, strain, and let cool for 10 minutes.

MEANWHILE, chop the uncooked bacon into small ½-inch (1 cm) bite-size pieces and add to a pan at medium heat.

COOK bacon until desired doneness, remove from pan, and let sit on a paper towel-lined plate. Be sure to save the bacon fat.

IN a large bowl, mix together mayo, bacon fat, pickle juice, mustard, chopped dill, minced garlic cloves, and ¾ teaspoons (3.75 ml) of salt and pepper.

ADD pickle slices, cheese cubes, and bacon to the sauce, and mix well.

ADD potatoes to bowl and toss to evenly coat with the sauce.

SERVE immediately, or store in an airtight container.

*OMIT cheese for a dairy-free recipe. Use Whole30 Approved pickles, pickle juice and Dijon mustard (if using store bought) for a Whole30-approved recipe.

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