Category: Side Dishes

Ingredients

• 1.5 lbs. new red potatoes
• 24 oz. frozen cauliflower
• 4 slices natural, nitrate-free bacon
• 3/4-1 c. green onion, diced
• 6 radishes (cut in half lengthwise and sliced thin)
• 1 c. celery, diced
• 2 Tbsp. fresh chives, chopped
• 2 hard-boiled eggs, chopped
• 1/4 c. olive oil
• 1/2 c. good white balsamic vinegar (or rice wine vinegar)
• 1 tsp. garlic powder
• 1 tsp. dried dill weed
• 1-2 Tbsp. coconut sugar or sugar (depending on desired sweetness and strength of vinegar, you may add a dash more)
• Salt and pepper to taste

Instructions

• Boil potatoes (with skin on) until tender.
• Cook cauliflower in microwave until tender per directions on package.
• Dice bacon and fry in non-stick pan. Remove bacon bits from pan and save the bacon grease.
• Add radishes, celery and green onion to pan with bacon grease and cook for 1-2 minutes or until they reach a tender crisp.
• Chop cooked potatoes (with skin on) and cauliflower into bite-size pieces.
• In a large mixing bowl, mix potatoes, cauliflower, veggies from bacon pan, chopped hard-boiled eggs, half of the chives and half of the bacon bits. Salt and pepper to taste
• In the bacon pan, add olive oil, balsamic vinegar, garlic powder, dill weed and sugar, and warm through; stir until sugar dissolves, and oil and vinegar is well blended.
• Pour oil and vinegar mixture over the potato salad and mix well. Add more salt and pepper to taste if needed.
• Transfer potato salad to a serving dish. Sprinkle top with remaining chives and bacon.
• Serve at room temperature.