Quick, easy, and great with just about everything, from hamburgers to fried pork cutlets. Need I say more? Okay, fine… it’s also full of bacon.
Like many foods I make, this dish is not at all authentic. However, it is truly delicious. Inspired by my grandma Jean, I set out to make my own version of the warm, bacon-dressed potato salad I’d heard her tell stories of from her childhood. Here’s the result! Hope you enjoy.
- 1.5 lbs red potatoes, cleaned and cut into 1” pieces
- 4 slices thick-cut bacon, diced
- 1 small red onion, diced
- Handful fresh parsley
For the dressing, mix and set aside
- 1/4c vinegar (I use mostly white, but you can throw in a splash of apple cider or malt if you like)
- 3T sugar
- 2T water
- 1t salt
- Black pepper to taste
- Boil potatoes until tender. Drain and set aside.
- Meanwhile, fry bacon until crisp and then transfer to a plate covered with paper towels to drain. If desired, you can drain off up to half of the bacon grease.
- Add onion to grease. Cook over medium heat until brown around the edges, then add dressing.
- Bring to boil and stir, making sure sugar is dissolved, then pour over potatoes and fold gently.
- Stir in bacon bits and parsley. Serve warm.