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Ingredients Print this recipe

Salad

• 3 pounds medium red potatoes, boiled, cooled, and cut in 1/2-inch-thick slices
• 1 pound asparagus, steamed, cooled and cut in 1-inch pieces
• 5 slices HORMEL® BLACK LABEL® Bacon, cooked, drained and crumbled (fat reserved)
• 1/4 pound DI LUSSO® Black Forest Ham, cut in strips
• 2 celery ribs, diced
• 1 sweet onion, diced
• 1/4 cup chopped fresh parsley
• 1/3 cup sweet gherkin pickles, finely chopped

Dressing

• Reserved bacon fat
• 3 tablespoons olive oil
• 1/2 cup distilled white vinegar
• 1 tablespoon sugar
• 1 teaspoon DI LUSSO™ Dijon Mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

In large mixing bowl, combine potatoes, asparagus, bacon, ham, celery, onion, parsley and pickle.

Return skillet with bacon drippings to moderately high heat. Add oil. Whisk in vinegar, sugar, mustard, salt, and pepper. Cook, stirring and scraping up brown bits for 30 seconds or until just warmed through. Pour hot dressing over potato salad and toss to coat. Refrigerate.