Caramelized Onion Bacon Potato Salad

Serves 1
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Directions

  1. 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.
  2. 2Place 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.
  3. 3Place 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.
  4. 4Once your potatoes are fully cooked, strain them and get them cold.
  5. 5Once your potatoes are fully cooked, strain them and get them cold.
  6. 6Once your potatoes are fully cooked, strain them and get them cold.
  7. 7To a mixing bowl, add about three-quarters of a cup of mayo.
  8. 8To a mixing bowl, add about three-quarters of a cup of mayo.
  9. 9To a mixing bowl, add about three-quarters of a cup of mayo.
  10. 10Add two to three tablespoons of red wine vinegar.
  11. 11Add two to three tablespoons of red wine vinegar.
  12. 12Add two to three tablespoons of red wine vinegar.
  13. 13Add about two tablespoons of stone-ground mustard.
  14. 14Add about two tablespoons of stone-ground mustard.
  15. 15Add about two tablespoons of stone-ground mustard.
  16. 16Add a good pinch of kosher salt.
  17. 17Add a good pinch of kosher salt.
  18. 18Add a good pinch of kosher salt.
  19. 19Add a pinch of black pepper.
  20. 20Add a pinch of black pepper.
  21. 21Add a pinch of black pepper.
  22. 22Then cut all your cooled potatoes into bite-sized pieces, ensuring they’re separated with your hands first.
  23. 23Then cut all your cooled potatoes into bite-sized pieces, ensuring they’re separated with your hands first.
  24. 24Then cut all your cooled potatoes into bite-sized pieces, ensuring they’re separated with your hands first.
  25. 25Then slice two green onions or a few chives.
  26. 26Then slice two green onions or a few chives.
  27. 27Then slice two green onions or a few chives.
  28. 28Mince about a quarter cup’s worth of parsley leaves.
  29. 29Mince about a quarter cup’s worth of parsley leaves.
  30. 30Mince about a quarter cup’s worth of parsley leaves.
  31. 31Then add two to three pieces of chopped bacon.
  32. 32Then add two to three pieces of chopped bacon.
  33. 33Then add two to three pieces of chopped bacon.
  34. 34Add one small caramelized Spanish onion.
  35. 35Add one small caramelized Spanish onion.
  36. 36Add one small caramelized Spanish onion.

Ingredients

  • 2 pounds Yukon gold B-sized potatoes
  • 2 pounds Yukon gold B-sized potatoes
  • 2 pounds Yukon gold B-sized potatoes
  • 0.75 cup mayo
  • 0.75 cup mayo
  • 0.75 cup mayo
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 3 tablespoons red wine vinegar
  • 3 tablespoons red wine vinegar
  • 3 tablespoons red wine vinegar
  • 2 tablespoons mustard
  • 2 tablespoons mustard
  • 2 tablespoons mustard
  • pinch kosher salt
  • pinch kosher salt
  • pinch kosher salt
  • pinch black pepper
  • pinch black pepper
  • pinch black pepper
  • 2 green onions
  • 2 green onions
  • 2 green onions
  • 0.25 cups parsley leaves
  • 0.25 cups parsley leaves
  • 0.25 cups parsley leaves
  • 2 pieces chopped bacon
  • 2 pieces chopped bacon
  • 2 pieces chopped bacon
  • 3 pieces chopped bacon
  • 3 pieces chopped bacon
  • 3 pieces chopped bacon
  • 1 small Spanish onion
  • 1 small Spanish onion
  • 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.
Caramelized Onion Bacon Potato Salad | Clip Recipe