Recipe of Ultimate Wagyu Beef Bacon and Roasted Potato Picnic Salad

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Homemade Wagyu Beef Bacon and Roasted Potato Picnic Salad. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Wagyu Beef Bacon and Roasted Potato Picnic Salad is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Wagyu Beef Bacon and Roasted Potato Picnic Salad estimated approx 60 mins.

To get started with this particular recipe, we have to prepare a few components. You can have Wagyu Beef Bacon and Roasted Potato Picnic Salad using 18 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Wagyu Beef Bacon and Roasted Potato Picnic Salad:

1. 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Bacon
2. 3 LB Small Yukon Gold Potatoes (cut into 3/4 inch cubes)
3. 1 Small Sweet Onion (minced)
4. 1 BUNCH Green Onion (small diced)
5. 4 STALKS Celery (small diced)
6. 8 Eggs (hard boiled)
7. 1/2 CUP Mama Lils Sweet Hot Peppers (reserve 1/2 cup of oil they are packed in) (diced)
8. 1/2 CUP Kosher Dill Pickles (diced)
9. 1/2 CUP Parsley (minced)
10. Kosher Salt & Freshly Ground Black Pepper (to season)
11. Dressing
12. 2 Eggs
13. 2 TSP Ground Mustard
14. 1/2 CUP Oil (from Mama Lils Sweet Hot Peppers)
15. 1/2 CUP Reserved Bacon Fat (liquid form)
16. 1/2 CUP Grapeseed Oil
17. 1 TSP Kosher salt
18. Fresh Lemon Juice

Instructions to make to make Wagyu Beef Bacon and Roasted Potato Picnic Salad

1. PREPARING THE FULLBLOOD WAGYU BEEF BACON Cut the Fullblood Wagyu bacon into 1/2 inch pieces, and place in a medium size sauté pan. On medium heat, render/cook the bacon until crispy. Drain off the fat, and reserve (the fat will be used later).
2. PREPARING THE POTATOES Cut the small Yukon gold potatoes, and preheat the oven to 450°F.Toss the cut potatoes with enough Fullblood Wagyu bacon fat to fully coat. Lightly season the potatoes with kosher salt and freshly ground black pepper.Place on a parchment lined baking sheet, and roast the potatoes in the oven for 35-40 minutes until soft and lightly cara-melized/crispy on the edges. Let the potatoes cool completely
3. PREPARING THE HARD BOILED EGGS Place eggs in a sauce pot, and cover with warm water. Let the eggs sit in the warm water for 30 minutes. Then put the pot on medium heat, and cook the eggs for 13 minutes. Drain off the water, and cover with ice to cool down the eggs. Once cooled, peel the eggs and dice them into bite-size pieces.
4. PREPARING THE ROASTED POTATO PICNIC SALAD In a large bowl, combine the cooled potatoes, hard boiled egg pieces, cooked Fullblood Wagyu beef bacon, minced sweet onion, diced green onion, diced celery, diced pickles, minced parsley, and diced sweet hot peppers. Chill the ingredients while you make the dressing.
5. PREPARING THE DRESSING In a blender, combine two eggs and ground mustard. Blend on medium-high for 3 minutes. Slowly drizzle in the oil (reserved from the sweet hot peppers), grapeseed oil, and reserved bacon fat. If the dressing becomes too thick, add a couple of tablespoons of water to thin it out. Season to taste with kosher salt and fresh lemon juice.
6. FINAL STEPS Fold the dressing into the bowl with the roasted potato picnic salad (don’t use all of the dressing if you like a less dressed salad). Chill until served, and enjoy!

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