Last year my mother-in-law gave me Madge Baird’s cookbook “101 Things To Do With Apples.” I am only now getting around to trying out some of the recipes in there. Tonight we had the slow cooker apple-cider pot roast. I made the apple cider yesterday from our orchard apples. Today though I wanted to share another recipe from the cookbook which I adapted to be Autoimmune Protocol friendly. I’ll share the original recipe and then my adapted version in italics. I really liked my version, but I imagine the original tastes just as good. I’m not one to remember to photograph food I’ve made–so you’ll just have to use your imagination as to what it looked like.
Madge Baird’s Bacon Potato Salad
1/2 pound bacon, diced
5 medium-size red potatoes (sweet potatoes)
3 large crisp apples, peeled and cored
1/3 cup chopped red onion
2 ribs celery, chopped
1/3 cup chopped yellow bell pepper (omitted)
salt and pepper to taste
1/4 cup apple cider vinegar
1/2 oil (coconut oil)
1/4 teaspoon ground red pepper (omitted)
1 teaspoon thyme leaves
1 tablespoon honey mustard (omitted mustard, just used honey)
In a large frying pan, cook bacon until crisp; set aside.
Boil whole potatoes about 30-40 minutes, until fork-tender then drain and let cool. (Peel and cube sweet potatoes. Cook in water on medium heat until fork-tender.) Peel and cube potatoes. Place in large bowl.
Cut apples into chunks and add to potatoes. Add onion, celery, and bell pepper. Season with salt and pepper.
In a separate bowl, whisk dressing ingredients together until emulsified. Pour dressing over salad and toss to coat. Makes 8-10 servings.