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Bacon Potato Salad

Source of Recipe

From "Mad Hungry: Family" by Lucinda Quinn


Recipe Introduction

"Golden-sweet onions, salty bacon, earthy potatoes — each is delicious on its own, but put them together and you have one killer potato salad. Serve it to complete a meal of Honey-Mustard Glazed Wings or Grilled Strip Steak with Herb Butter."

List of Ingredients

â—¦ Coarse salt
â—¦ 8 Yukon gold potatoes, peeled and halved
â—¦ 1 tablespoon red wine vinegar
â—¦ 1 teaspoon vegetable oil
â—¦ 6 strips bacon, chopped
â—¦ ½ large white onion, chopped (about 1 cup)
â—¦ 3 celery stalks, sliced
â—¦ ¾ cup sour cream or plain Greek yogurt
â—¦ ½ cup mayonnaise
â—¦ 1 tablespoon prepared horseradish
â—¦ Freshly ground black pepper
â—¦ 1 cup chopped fresh parsley leaves


Recipe

In a large pot filled with salted water, boil the potatoes until tender, about 20 minutes. Drain and chop the potatoes into ¾-inch chunks. Place them in a large bowl and stir in the vinegar while the potatoes are still hot.

Meanwhile, heat a saucepan over medium-high heat. Swirl in the oil. When it shimmers, add the bacon and onions and sauté until the bacon is slightly crisp and the onions are golden, 8 to 10 minutes. Remove the bacon-onion mixture from the fat and add to the potatoes along with the celery.

In a small bowl, whisk together the sour cream, mayonnaise, and horseradish. Stir the dressing into the potatoes. Season with salt and pepper. Add the parsley and stir to combine. Cool, cover, and refrigerate until ready to serve.

Serves 6