Lunchbreak: Lillie’s Q chef Charlie McKenna makes rosemary potato salad

Lillie’s Q
1856 W. North Avenue
(773) 772-5500

Rosemary Potato Salad

10 red potatoes(larger ones)
6 oz whole grain mustard
4 oz mayonnaise
5 pieces of bacon and reserved fat
2 Tbs chopped rosemary
salt to taste
pepper to taste

Cut potatoes in evenly sized pieces. Roast in 450 degree oven until browned and just cooked through. Cook bacon in oven until very crisp. When potatoes come out pour hot bacon fat from cooked bacon onto the potatoes and toss. Add chopped bacon. Add chopped rosemary, mustard, mayonnaise. 7.  Season with salt and pepper to taste. If it seems a little dry add more mustard and mayonnaise.

Filed in: Lunchbreak, News

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