Shurfine Recipe: warm redskin potato and bacon salad

warm redskin potato and bacon salad

warm redskin potato
and bacon salad

prep instructions:

Bring a large pot of lightly salted water to a boil. Cut potatoes into quarters and add to boiling water, boil 10 to 12 minutes or until tender. Add peas to cooking water after 8 minutes. Meanwhile, cook bacon in large saucepan until crispy, remove bacon to a paper towel lined plate, leaving dripping in pan. Crumble bacon and set aside. Add onion to drippings in saucepan and cook over medium heat until soft, 3 to 4 minutes; stir in sugar. Combine water, cornstarch, vinegar, salt and pepper; add to saucepan and cook over medium heat, stirring, until thickened. Remove saucepan from heat; add potatoes with peas, bacon, celery and chives. Serve warm.

4 servings.


  • 1-1/2 lb baby red potatoes
  • 1 cup frozen peas
  • 4 strips baconShurfine
  • 1/3 cup chopped onion
  • 1/3 cup sugarShurfine
  • 1/4 cup water
  • 1 Tbsp cornstarch Shurfine
  • 1/2 cup apple cider flavored vinegarShurfine
  • 1/2 tsp saltShurfine
  • 1/4 tsp pepperShurfine
  • 2/3 cup sliced celery
  • 2 Tbsp snipped fresh chives
  • Shurfine = shurfine brand