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Arizona is well into pool side weather and ours has been hopping the last few weeks with BBQs and pool parties. The smell of chlorine mingling with the delectable aromas coming off the grill is an aphrodisiac around here! Spring days beg for simple recipes like my Rosemary French Fry Potato Salad, less time in the kitchen means more time in the sun with friends. I use fresh local products whenever possible but there are occasions when a feel-good alternative is needed. This girl can’t make everything from scratch all the time. All-Natural Alexia frozen products are my go-to favorites in a pinch, I really like the quality and care put into them.
Then I saw the new Alexia Rosemary French Fries at Wal-Mart and knew they were perfect for a classier version of my French Fry Potato Salad. It feels good to use high quality, versatile and all natural products, the company’s Farm to Flavor approach is right up my alley.
There’s a good chance the rosemary fries were lonely so some of their friends jumped into my basket. After cruising the Alexia Pinterest boards I was inspired… those onion rings and I have a hot date in the near future. And I am pretty sure Mr.B won’t share the sweet potato fries since they are his fave! lol
The tribe gets a kick out of french fry potato salad, especially the kids. It’s a great way to get them to eat extra veggies just because the salad is made with fries. I could use the same ingredients in a more traditional concoction and they would have none of it! Kids are weird…
This recipe elevates traditional potato salad elements with Dijon mustard and rosemary then adds in fresh local veggies and crispy bacon. Play around with the dressing measurements until you love it. Not a huge mustard fan? cut back a little. Adore green onions? toss a few more in. If you don’t have a lot of drippings from the bacon, add a little chicken stock to the veggie mixture. You want enough moisture so the potatoes soak up all the amazing flavors.
How would you personalize this recipe? Tell us how you would mix up your favorite potato salad with french fries?
the new Mrs. B
- 1 28 ounce bag Alexia Rosemary French Fries
- 6 pieces thick cut bacon
- ½ pound fresh green beans cut into ½ inch pieces
- 1 red bell pepper, diced
- ½ medium red onion, diced
- 2 cloves garlic, finely minced
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon finely minced fresh rosemary
- 1 teaspoon sugar
- Salt and pepper to taste
- 2-3 tablespoons diced green onion, green part only
- Prepare French fries according to package directions until slightly crispy. Roughly chop cooked French fries into ½ pieces.
- While French fries bake heat a large skillet over medium heat. Cook bacon until desired crispiness. Drain on a paper towel lined plate, set aside.
- Add green beans, red bell pepper, onion and garlic to skillet; sauté 4-5 minutes. Stir in remaining ingredients, sauté until vegetables reach desired tenderness, approximately 3-4 minutes.
- In a large bowl add warm French fries and vegetable mixture; stir to combine thoroughly. Crumble bacon and stir into salad. Salad and pepper to taste, garnish with green onions. Serve warm.