BACON POTATO SALAD
PG tested
Potato salad is a classic cookout side. This recipe, made with baby gold potatoes, features a tangy mayoDijon dressing and lots of bacon.
For salad
2 pounds baby gold potatoes, halved
Salt
6 slices bacon
½ red onion, diced small 2 cloves garlic, peeled and finely minced
3 green onions, diced ¼ cup fresh parsley (regular or Italian flat-leaf), finely chopped
For dressing
¼ cup mayonnaise 2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
Salt and freshly ground pepper
Prepare potatoes: Bring a large pot of salted water to a boil, then add potatoes. Allow potatoes to simmer until done and fork-tender, about 15 minutes. Drain and rinse potatoes under cold water to stop the cooking process; set aside.
While potatoes cook, fry the bacon in a large skillet over medium heat until crispy. Transfer to a paper towellined plate to drain, and when cool, crumbed or chop into small pieces and set aside.
Add red onion to the skillet with bacon fat, and cook until tender, about 5 minutes, stirring occasionally. Add garlic, stir to combine, and cook until fragrant, about 1 minute, then remove from heat.
Prepare dressing: In large bowl, combine mayonnaise, mustard and vinegar. Whisk to combine, then season to taste with salt and pepper. Taste again, and add another day of mustard, mayo or vinegar to desired taste.
Add cooked potatoes, and stir to combine. Add the crumbled bacon, onion mixture, chopped green onions and parsley to bowl. Toss to combine.
Serve immediately, or chill in refrigerate in an airtight container for up to 3 days.
Serves 6.