Great Canadian bacon and potato salad

By lynleywoman

Ingredients

• 2 1/2 to 3 lbs baby potatoes,preferably red-skinned
• 1/2 cup frozen peas
• 6 slices peameal bacon
• 1 tsp vegetable oil
• 1 tbsp pure maple syrup(optional)
• 3/4 cup ranch dressing(not light) or creamy caesar dressing
• 3 green onions,thinly sliced
• 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp pickle relish(optional)

Details

Servings 8

Preparation

Step 1

Wash but do not peel potatoes. Slice in half,unless they're very small. Place in a large saucepan. cover with water. cover and bring to a boil over high heat. Reduce heat to medium,partially cover and simmer until fork tender,from 10 to 12 min. Add peas during last minute. Meanwhile,slice bacon into bite size pieces. It should measure about 1 1/2 cups. Heat oil in a large frying pan set over medium heat. Add bacon. Stir-fry until dull pink,about 3 min. Add maple syrup,if using,stirring often,about 1 min.Place bacon and any pan juices in a large bowl. Drain potatoes and peas and add.Pour dressing overtop. Stir in onions,salt,pepper and relish,if using. Serve warm or refrigerate. Salad will keep well,covered and refrigerated up to 2 days.