Loaded Potato and Brussels Sprout Salad with Bacon Sherry Vinaigrette by Chef Garrett Pittler

Photography By Jill Melton | February 26, 2017


  1. Add bacon to a cold skillet, heat skillet over med-low heat cook until bacon is crispy. Reserve 3 tablespoons drippings. Set aside bacon for salad.
  2. Add minced garlic to drippings in skillet and cook until aromatic, about 2 minutes.
  3. Combine bacon drippings and remaining ingredients. Whisk well until emulsified. Use immediately or store in an air-tight container.
  4. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender. Drain and let cool.
  5. Place brussel sprouts in a pot of boiling water for 20 seconds, then place immediately in a container of ice water to stop the cooking process.
  6. Combine potatoes and remaining ingredients. Toss in the bacon vinaigrette and serve.


Bacon Sherry Vinaigrette
  • 5 strips bacon
  • 3 cloves garlic, minced
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 tablespoon dark brown sugar
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 2 pounds fingerling potatoes, halved
  • 1 pound Brussels sprouts
  • 3 ounces shredded cheddar cheese
  • 1/2 cup chopped green onions
  • 4 eggs, hard boiled and sliced
  • 1/2 cup diced red onion
  • 1 tablespoon Porterhouse Steak seasoning blend (J.M. Thomason)
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