Warm Bacon-Pimiento Potato Salad

2 lb. baby yellow potatoes, halved

6 thick-cut bacon slices, chopped

3 large shallots, chopped

1 large garlic clove, minced

1 (4-oz.) jar diced or sliced Dromedary® pimientos, drained and rinsed

1/4 cup cider vinegar

2 teaspoons whole-grain Dijon mustard

3 tablespoon coarsely chopped fresh dill

Cook potatoes in boiling salted water to cover in a Dutch oven over medium heat 10 to 15 minutes or until tender; drain well.
Cook bacon in a large deep skillet over medium heat 8 to 10 minutes or until just beginning to crisp. Carefully drain drippings, reserving about 3 tablespoons in skillet. Stir in shallots and garlic, and sauté 2 minutes. Add pimientos and next 2 ingredients, scraping to loosen particles from bottom of skillet. Stir in potatoes, dill, and salt and pepper to taste. Serve warm or at room temperature.

Makes 8 servings

Active: 20 min.

Total: 25 min.