Potato salad is probably one of the most unique and distinctive dishes around. I feel like every family has their own way of making it, and it is almost impossible to stray from those flavors. Even I have deviated slightly from my moms version to create my own, and now our little family has a standard recipe! Because I have a thing about mayonnaise (sorry for you lovers out there), I make mine with Dijon mustard, olive oil and red wine vinegar as the base dressing. I also like the crunchiness of celery, and the freshness of herbs mixed with the smoky bacon. Really potatoes are always a great p for absorbing flavor, you can adjust as you see fit- but maybe be willing to give my family recipe a try!
Potato Salad with Mustard and Bacon
-4 lbs of small red potatoes
-6 strips of thick cut bacon
-1 small red onion, diced
-3 large stalks of celery
-1 cup fresh mint
-1 cup fresh parsley
-2 cloves garlic, minced
-3 Tbs of Dijon mustard
-1/4 cup red wine Vinegar
-1/4 cup extra virgin Olive oil
-Kosher salt and freshly ground black pepper
1) Bring a large pot of salted water to a boil, and add the potatoes to cook.
2) Meanwhile, cook the bacon over medium heat, flipping until crispy. Set aside on a paper towel to drain and cool. Drain the extra fat off and discard, but keep the bacon browned bits in the bottom of the pan.
3) Add about a tsp of oil to the pan, and add the onions. Sprinkle with salt, and let the onions cook until soft, and lightly browned, about 5 minutes. Remove the onions from the heat, and add to a large bowl.
4) Add the minced garlic to the onions, and add the mustard, vinegar, olive oil and a few shakes of Tabasco and whisk together. It should look like a salad dressing.
5) When the potatoes are tender, drain them, and let them cool a bit. Also, crumble the bacon.
6) Dice the celery, and chop the mint and parsley, and set them aside.
7) Add the potatoes to the dressing in the large bowl. Toss the potatoes with the dressing. Break the potatoes up gently with the spoon.
8) Add the bacon, celery, mint and parsley to the potatoes and gently combine. Season with kosher salt and black pepper, cover in plastic wrap and refrigerate until ready to serve.