Description
Classic red potato salad with bacon and caramelized onion, grilled potatoes, hard-boiled eggs, and a tangy whole-grain mustard mayonnaise dressing.
Ingredients
Scale
- 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