Potato Salad
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
The right potato salad is not some 'Olivier' or vinaigrette where the potato takes a backseat. In a true potato salad, the main ingredient takes center stage and helps enhance the other flavors. This root vegetable loves bold tastes, which is why bacon is a perfect addition to this recipe.
Ingredients
- New Potatoes - 31.7 oz
- Bacon - 14.1 oz
- Spanish onions - 1 head
- Champagne Vinegar - 1 fl oz
- Olive Oil - 1 fl oz
- Sugar - 2 spoons
- Dijon Mustard - 1 tablespoon
- Salt - 1 tablespoon
- Parsley - 1.1 oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the young potatoes and cut them into large cubes, leaving the skin on.
Step 2
Add the potatoes to boiling water, bring back to a boil, and cook for 12–15 minutes until tender. Then drain the water and transfer the potatoes to a large bowl.
Step 3
Cut the bacon into pieces about one centimeter on each side.
Step 4
Place the bacon in a cold skillet and turn on the heat. Cook the bacon until crispy, about 8 to 10 minutes.
Step 5
Transfer the cooked bacon to a paper towel.
Step 6
Dice the onion and sauté it in the skillet used for the bacon until softened.
Step 7
Add vinegar, oil, sugar, mustard, and salt to the onions, mix well, and heat for one to two minutes.
Step 8
Pour the finished sauce over the potatoes.
Step 9
Finely chop the parsley.
Step 10
Sprinkle the potatoes with bacon and parsley, season with pepper to taste, toss the salad, and serve warm. Alternatively, let it cool and enjoy it cold.
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