‘Fire in the Triad’ winner shares recipes for tasty side dishes

Labor Day is just around the corner and it’s a great time to hold a cookout.

The winner of Fire in the Triad cooking competition Chef Tim Thompson stopped by FOX8 to share some recipes for side dishes — just in time for your next cookout.

Sweet Potato, Bacon Salad with Red Onions and Currants
Serves 6 to 8

Ingredients
2 pounds of Sweet potatoes (peeled, diced and cut into ½ inch cubes and poached till soft)
½ of one red onion (peeled and thinly sliced)
¼ pound of bacon (cooked, drained of fat and chopped coarse)
¼ cup of dried currants (you can substitute raisins)
¼ cup of balsamic vinegar
¼ cup of salad oil
1 bunch of chopped parsley
1 teaspoon of sugar
Salt and Pepper to taste

Method
Put the potatoes, bacon and parsley in a mixing bowl with the oil and set aside.
In a medium/small saucepan, heat the vinegar over medium heat with the currants, sugar and onions for 3 to 5 minutes.
Toss the balsamic mixture with potatoes and serve.

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