The BEST Potato Salad
This is not your grandma’s potato salad. So, if you’re looking for that….it’s not this. This one is vinegary, bacony, and absolutely delicious. In our household, we are just Eh for the mayo based potato salad. Some are good…some are just really really bad. This one is always good and everyone devours it! It is pretty simple to make and has such amazing flavor. We got it from a friend at a backyard bbq years ago. I don’t remember where he said it was from, but we have adapted it a little since then.
The BEST Potato Salad
Prep time: 10 minutes | Cook time: 30 minutes
Ingredients
- 7 medium red-skinned potatoes, cut into bite size pieces
- 1 sweet potato, peeled and cut into bite size pieces
Mayo base:
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/4-1/2 teaspoon cayenne pepper 🌶
- Pinch of Kosher salt and freshly ground black pepper
Vinaigrette:
- 6 slice bacon, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 2 scallions, chopped
- 2 tablespoons chopped fresh parsley
Instructions
Wash and cut your red potatoes into bite sized pieces. Peel your sweet potato and cut into bite size pieces. Place your red potatoes in a large pot, cover potatoes with water and boil for 10 minutes. Add sweet potato and boil for another 10 minutes or until all potatoes are fork tender. Drain and set aside.
Start frying your bacon.
While the bacon is cooking, put together your mustard/mayo mixture in a medium size bowl. Mix well and set aside.
When bacon is done, place on paper lined plate and let cool. When cool, add chopped bacon, bacon grease (about 2-3 Tbsp) and olive oil together.
In your large serving bowl, whisk together the red wine vinegar and dijon mustard. Then, slowly drizzle in the olive oil/bacon mixture, whisking to emulsify. Add the scallions and parsley and then set aside.
Your potatoes should be cool now- mix them in with the mayo/mustard mixture until all potatoes are coated. Now put your potatoes in with the vinaigrette and mix until completely combined.
We like to serve this cold- so let cool in the fridge for 1-2 hours.
Enjoy!
