Red Potato Salad with Bacon and Caramelized Onion
With crispy bacon and caramelized onions, this Red Potato Salad is a sneaky delicious side sure to steal the show at your next BBQ gathering.
Servings: 6 people
Ingredients
- 2 pounds red potatoes cubed
- 1 Tablespoon Kosher salt
- 1 Tablespoon olive oil
- 6 smoked eggs or hard boiled, roughly chopped
- ½ cup green onions greens and whites, thinly sliced
- ¼ cup Italian flat leaf parsley
- ½ pound bacon chopped
- 1 sweet onion diced
Salad Dressing
- 1 cup mayonnaise
- 2 Tablespoons whole grain mustard
- 2 Tablespoons white wine vinegar
- 1 Tablespoon Kosher salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
Instructions
- Boil potatoes. Bring a large pot of water to a boil. Add in 1 Tablespoon salt and whole baby red potatoes. Cook for 5-7 minutes, until they pierce easily with a fork.2 pounds red potatoes, 1 Tablespoon Kosher salt
- Season potatoes. Remove potatoes from the water and carefully cut in half. Drizzle with olive oil and season on both sides with salt and pepper.1 Tablespoon olive oil
- Preheat grill. Set your grill to 450 degrees F for direct heat grilling.
- Grill potatoes. Place potatoes cut side down on the grill grates and grill for 3-5 minutes. Flip and grill for an additional 3-5 minutes.
- Chill potatoes. Remove the potatoes from the grill and allow them to cool. Transfer them to a large bowl and chill completely in the refrigerator.
- Cook bacon and onions. Place your bacon and onions in a 12-inch cast iron skillet over medium heat on your grill or stovetop, stirring often for 5-7 minutes. Because of the moisture, nothing will brown. Once the bacon is rendered and onion is almost translucent, remove to add to chilled potatoes.½ pound bacon, 1 sweet onion
- Make dressing. In a medium bowl combine all ingredients for the dressing.1 cup mayonnaise, 2 Tablespoons whole grain mustard, 2 Tablespoons white wine vinegar, 1 Tablespoon Kosher salt, 2 teaspoons black pepper, 2 teaspoons smoked paprika
- Combine and serve. Add the eggs, green onions, parsley, bacon, and onions to the potatoes. Pour the dressing over everything and stir gently to combine. Serve chilled.6 smoked eggs, ½ cup green onions, ¼ cup Italian flat leaf parsley
Nutrition
Calories: 644kcal | Carbohydrates: 31g | Protein: 15g | Fat: 51g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 227mg | Sodium: 2965mg | Potassium: 970mg | Fiber: 4g | Sugar: 6g | Vitamin A: 939IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 3mg