Serves 8, 20 minutes
1 lb baby potatoes, halved
5 strips bacon
1 medium red onion, chopped
2 cloves garlic, diced
1 large red bell pepper, chopped
4 sprigs of fresh thyme
1 tbsp of whole grain dijon mustard
1 tsp apple cider vinegar
Bring a large pot of salted water to a boil. Add potatoes and boil for 12 minutes. Drain and set aside to cool slightly while you make the dressing.
In the meantime, add bacon strips to a large saute pan set over medium heat. Cook bacon on each side for about 4 minutes, until crispy. Remove bacon, crumble and set aside, reserving the bacon fat in the pan. Add onions and peppers to the pan and cook, stirring often, for 3 minutes. Add garlic and thyme sprigs, sauteing for another 5 minutes. Then, add bourbon, whole grain dijon mustard, and apple cider vinegar to the pan and mix for 3 minutes. Add the thyme leaves to the pan and remove the stems.
Place potatoes in a serving bowl and toss with your warmed dressing. Top with crumbled bacon. Serve immediately.
This is a great make-ahead dish for that BBQ this summer! When ready to serve, just reheat dressing and potatoes separately, then combine in your serving bowl and serve immediately. Enjoy!
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