Serves 1
Directions
- 1Place about two pounds of Yukon gold B-sized potatoes into a pot, cover them with water, and bring them to a simmer until they’re fully cooked.
- 2Once your potatoes are fully cooked, strain them and get them cold.
- 3To a mixing bowl, add about three-quarters of a cup of mayo.
- 4Add two to three tablespoons of red wine vinegar.
- 5Add about two tablespoons of stone-ground mustard.
- 6Add a good pinch of kosher salt.
- 7Add a pinch of black pepper.
- 8Then cut all your cooled potatoes into bite-sized pieces, ensuring they’re separated with your hands first.
- 9Then slice two green onions or a few chives.
- 10Mince about a quarter cup’s worth of parsley leaves.
- 11Then add two to three pieces of chopped bacon.
- 12Add one small caramelized Spanish onion.
Ingredients
- 2 pounds Yukon gold B-sized potatoes
- 0.75 cup mayo
- 2 tablespoons red wine vinegar
- 3 tablespoons red wine vinegar
- 2 tablespoons mustard
- pinch kosher salt
- pinch black pepper
- 2 green onions
- 0.25 cups parsley leaves
- 2 pieces chopped bacon
- 3 pieces chopped bacon
- 1 small Spanish onion
Equipment
potmixing bowlwhiskknifecutting boardspatula
Tips
- The trick to perfect caramelized onions is to start slow, and every time the fond builds, use a little splash of water to deglaze that fond. This way, you can repeat this process over and over as many times as you want without the liquid you used to deglaze burning.
- For this potato salad, once the onions are as dark as desired, let the brown fond build one more time and use a splash of balsamic vinegar to deglaze that one.
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