Eggplant Potato Salad

This salad from F&W's Kay Chun combines smoky bacon and potatoes with silky eggplant. Dill and lemon add a bright, refreshing hit of flavor.

  • Total Time:
  • Servings: 4

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  • 4 ounces thick-cut bacon, cut into lardons
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound baby red potatoes, quartered
  • 1 small red onion, thinly sliced
  • 2 Japanese eggplants (3/4 pound), quartered lengthwise and thinly sliced crosswise
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped dill

How to make this recipe

  1. In a large, deep skillet, cook the bacon over moderate heat, stirring, until lightly golden, about 5 minutes. Add the olive oil, potatoes, onion and eggplants and season with salt and pepper. Cover and cook over moderately low heat, stirring occasionally, until the eggplants and potatoes are tender and golden, 12 to 15 minutes. Stir in the lemon juice and dill and serve warm.

Contributed By Photo © Jonathan Lovekin Published July 2014

496855 recipes/eggplant-potato-salad 2014-06-08T08:22:26+00:00 Kay Chun summer|barbecue-cookout|salads|4|fast|weeknight-dinner|lunch july-2014 recipes,eggplant-potato-salad 496855

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