The McCormick Test Kitchen keeps coming up with surprisingly good recipes:

Hot Garlic & Bacon-Potato Salad

2 LBS Idaho or red bliss potatoes, sliced ½” thick

3 slices bacon

1/3 cup green bell peppers, chopped

¼ C red onions, chopped

1 tsp. McCormick® California Style Garlic Pepper

3 TBS red wine vinegar

 

Cook potatoes in boiling salted water until just tender; about 5 minutes. Set aside. Cook bacon until crisp in a large skillet. Remove bacon and drain on paper towels. Add peppers and onions to bacon fat. Sauté the vegetables for two or three minutes. Carefully add garlic pepper and vinegar. Crumble in cooked bacon. Toss in potatoes and mix to coat well, being careful not to break up potatoes. Serve warm.

A spice company is not really the place I’d expect to find interesting and unique recipes, but McCormick’s Flavor Notes newsletter has started bringing tasty dishes to my inbox every month.