I love to whip up a really good red potato salad with bacon and caramelized onion when the weather warms up. It’s a fun twist on the classic recipe, packed with flavors that make you come back for seconds!
This caramelized onion potato salad addresses bland flavor and uneven texture by guiding caramelization, bacon crispness, and balanced dressing to yield a reliable side.
I’ve had my share of challenges with potato salads, especially when I mixed too many ingredients and ended up with a mushy mess. This recipe keeps things simple and ensures everything comes together nicely, even if you’re in a rush. Plus, the bacon adds a smoky goodness that’s hard to resist.
What I really enjoy about this recipe is how it only takes about an hour and a half from start to finish, with hands-on time being just 15 minutes. You can make this salad ahead of time and let it chill, giving all those flavors a chance to mingle in the fridge.
If you want to check out another delicious potato salad, give my Gochujang Potato Salad a try!
Table of contents
Why You Will Love This Recipe
- Smoky Flavor Explosion , The crispy bacon mixed with sweet caramelized onions adds a robust flavor that amps up the classic potato salad taste. Each forkful provides a satisfying crunch, making your meal unforgettable.
- Rich Texture , With creamy mayo and perfectly chopped hard-boiled eggs, every serving has a luscious mouthfeel. The combination of textures, from tender potatoes to crispy bacon, keeps things interesting on your palate.
- Fresh and Colorful , Bright green onions and parsley don’t just add a pop of color; they also infuse a fresh herbaceous note that contrasts deliciously with the richness of the other ingredients. It makes the dish visually appealing and invites everyone to dig in.
- Make-Ahead Convenience , This potato salad only gets better with time. Preparing it an hour in advance allows flavors to meld together, creating an incredibly tasty dish that’s ready when you need it for any BBQ or picnic.
Red Potato Salad with Bacon and Caramelized Onion
- Prep Time: 15 minutes
- Cool Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Side dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
Classic red potato salad with bacon and caramelized onion, grilled potatoes, hard-boiled eggs, and a tangy whole-grain mustard mayonnaise dressing.
Ingredients
- 2 pounds (900g) red potatoes, cubed
- 1/2 pound (225g) bacon, chopped
- 1 sweet onion, diced
- 6 hard boiled eggs, roughly chopped
- 1/2 cup (75g) green onions, thinly sliced
- 1/4 cup (15g) Italian flat-leaf parsley, minced
- 1 Tablespoon brown sugar
- 1 cup (240ml) mayonnaise
- 2 Tablespoons whole grain mustard
- 2 Tablespoons white wine vinegar
- 1 Tablespoon Kosher salt
- 21/2 teaspoons black pepper
- 21/2 teaspoons smoked paprika
Instructions
- Step 1: Boil Potatoes Properly: Start by bringing a large pot of water to a boil, then add your red potatoes with a touch of salt (1 Tablespoon). Cook for 6 minutes until they pierce easily with a fork. Keeping an eye on them is crucial to maintain that ideal texture.
- Step 2: Season and Cool: After draining the potatoes, cut them in half and drizzle with olive oil. Season generously with salt and pepper, giving them a light toss. Allow to cool completely; this prevents a mushy salad.
- Step 3: Grill for Flavor: Preheat your grill to 450 degrees F, ensuring even heat throughout. Grill the potatoes cut side down for 4 minutes, then flip and grill for an additional 4 minutes to achieve a delightful char and enhance flavor.
- Step 4: Caramelize Onions: In a skillet, cook your chopped bacon and onions on medium heat, stirring frequently for 6 minutes until the bacon is crispy and the onions are golden, which will enhance the overall taste of the salad.
- Step 5: Blend Dressing Ingredients: In a medium bowl, combine mayonnaise, mustard, vinegar, and seasonings. Whisk together until smooth for a dressing that clings well to the potatoes.
- Step 6: Combine Ingredients Gently: In a large bowl, add your potatoes, onions, bacon, and chopped hard-boiled eggs. Pour the dressing over ingredients and mix gently, taking care not to mash the potatoes. This keeps the salad light and fluffy.
Notes
- Refrigerate: Airtight container, 32-40 degrees F, up to 3 days
- Allow to cool completely before storing to avoid condensation.
- If potatoes are too soft, reduce boiling time by 1 minute. Aim for fork tenderness without overcooking to retain their shape.
- When bacon appears too greasy, drain excess fat by placing cooked bacon on paper towels for 5 minutes to reduce unwanted oiliness in the salad.
- If onions aren’t caramelizing well, increase heat slightly in the skillet for a minute. Stir frequently until they reach a golden brown color, about 6 minutes.
- When the dressing seems too thick, add 1 Tablespoon of white wine vinegar for a thinner consistency. This will help blend it smoothly with other ingredients.
- If the salad lacks flavor, sprinkle an additional 1/21/2 teaspoon of kosher salt over the assembled dish. Mix gently, then taste and adjust as necessary before serving.
- Microwave reheating: Medium heat, 2 minutes until warmed through.
- Serving suggestion: Serve chilled as a side dish alongside grilled meats or at BBQ gatherings. Pair with roasted chicken or burgers for a perfect meal.
- Substitutions: Use other types of potatoes, such as Yukon gold, or add different herbs like dill or chives for a unique flavor.
- For a vegetarian version, omit bacon or substitute with smoked tempeh.
- Choose small to medium-sized red potatoes for a waxy texture that holds its shape well.
- Use thick-cut bacon for crunchiness and flavor. Cook it until crispy to balance the soft potatoes.
- A sweet onion, like Vidalia, works well for caramelizing, adding sweetness that complements the salty bacon.
- Opt for a good quality mayonnaise, or homemade if you have time, for creamy binding and flavor enhancement.
- Yellow mustard adds a tangy kick; Dijon is also a good alternative for extra flavor.
- Select fresh chives to add a burst of onion flavor and bright color.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Red potatoes: Choose small to medium-sized ones. They have waxy skin and creamy texture, perfect for holding their shape in salads.
- Bacon: I like using thick-cut bacon for more crunchiness and flavor. Cook it until crispy to balance the soft potatoes.
- Onion: A sweet onion, like Vidalia, works well for caramelizing. It adds a nice sweetness that complements the salty bacon.
- Mayonnaise: Use a good quality mayonnaise for creaminess. It binds everything together and enhances flavors. Homemade is great if you have time.
- Mustard: Yellow mustard adds a tangy kick that brightens the salad, I’m partial to Dijon for a bit of extra flavor.
- Chives: These add a fresh burst of onion flavor. Opt for fresh ones for the best taste and color in the salad.
- Red potatoes: Choose small to medium-sized ones. They have waxy skin and creamy texture, perfect for holding their shape in salads.
- Bacon: I like using thick-cut bacon for more crunchiness and flavor. Cook it until crispy to balance the soft potatoes.
- Onion: A sweet onion, like Vidalia, works well for caramelizing. It adds a nice sweetness that complements the salty bacon.
- Mayonnaise: Use a good quality mayonnaise for creaminess. It binds everything together and enhances flavors. Homemade is great if you have time.
- Mustard: Yellow mustard adds a tangy kick that brightens the salad, I’m partial to Dijon for a bit of extra flavor.
- Chives: These add a fresh burst of onion flavor. Opt for fresh ones for the best taste and color in the salad.
Recipe Tips
- If potatoes are too soft, reduce boiling time by 1-2 minutes. Aim for fork tenderness without overcooking to retain their shape.
- When bacon appears too greasy, drain excess fat by placing cooked bacon on paper towels for 5 minutes. This will reduce unwanted oiliness in the salad.
- If onions aren’t caramelizing well, increase heat slightly in the skillet for a minute. Stir frequently until they reach a golden brown color, about 5-7 minutes.
- When the dressing seems too thick, add 1 tablespoon of white wine vinegar for a thinner consistency. This will help blend it smoothly with other ingredients.
- If the salad lacks flavor, sprinkle an additional ½ teaspoon of kosher salt over the assembled dish. Mix gently, then taste and adjust as necessary before serving.
Serving Suggestions
Serve this red potato salad with grilled chicken or barbecue ribs for a hearty meal. A bed of mixed greens or coleslaw adds freshness alongside the salad.
Add to picnics or potlucks as a side dish. Use this recipe to make a loaded potato salad by incorporating cheese or other vegetables.
Top with a drizzle of balsamic glaze for sweetness. A dollop of Greek yogurt can replace mayonnaise for a lighter finish.
Recipe variations
- You can use Yukon Gold potatoes instead of red potatoes for a slightly creamier texture in your salad.
- Add in 1 teaspoon garlic powder and 1 teaspoon onion powder for an added savory depth to your dressing.
- Either diced pickles or capers can be used in place of green onions for a tangy twist to your flavors.
- If serving a larger group, consider doubling the recipe by using 4 pounds of potatoes and 12 hard boiled eggs for maximum servings.
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How to Store?
To keep your red potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store the salad in an airtight container at room temperature for up to 2 hours. Take care to avoid warm environments.
Refrigeration: Place the potato salad in an airtight container in the refrigerator for up to 5 days. Ensure it is sealed properly to preserve taste.
Freezing: Transfer the salad to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
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