| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 large egg yolks
- 1/4 cup red wine vinegar
- 1 tablespoon dijon mustard
- Kosher salt
- 1 1/2 cups neutral-flavored oil (such as vegetable, canola or peanut)
- 2 1/2 pounds small red bliss potatoes, quartered
- 3 cloves garlic, smashed
- Kosher salt
- 6 slices bacon, chopped
- 2 tablespoons extra-virgin olive oil
- 1 red onion, diced
- 3 stalks celery, diced
- 1/2 cup red wine vinegar
- 1/2 cup dijon mustard
Instructions
- Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.
- Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
- Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
- Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 281 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 60 mg |
| Sodium | 604 mg |
| Serving Size | 1 of 8 servings |
| Calories | 281 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 60 mg |
| Sodium | 604 mg |
Reviews
After reading a lot of the reviews I was a bit Leary making this BUT I am glad I did. It was a big hit with my family! I saw people saying it was runny the only thing I can figure out is that they didn’t read the instructions completely and used all the mayonnaise that was made instead of measuring out the right amount or eyeballing it ♀️ I don’t have a food processor so I used my immersion blender which really is what most people use to make mayonnaise now anyway worked out great! I did leave the olive oil out of the bacon but mostly because I was not using a cast iron skillet that might need the added oil or anything. It turned out great they all loved it including my very picky husband! Will totally make again!
This was the worst. I love to cook, that is what I do. So I made this new recipe for a huge event and was ever so embarrassed, I apologized to people for the terrible mess that it was. Sloppy mustard, vinegar, eggy mess. Anne Burrelle cook and taste your sloppy mess before you put your recipe ot there. Truthfully disgusting.
OMG MY FAVORITE POTATO SALAD EVER!!! This was fun and easy to make! The vegies are still crunchy. We made the entire meal from this episode inlcuding the beef tenderloin. This was better than Outback Steakhouse for us and just confirmed cooking at home is better than going out. It was my first time making homemade mayo and loved it! My hubby killed the meal and went back for seconds!
This “coulda been a contender”, except for the egg yolk dressing (UGH! and bacon grease. I was drawn to the assortment of veggies, though, and tweaked it (used Caesar salad dressing and olive oil, and it came out great, and my heart is still ticking!
WOW! BEST POTATO SALAD EVER! Made it just like it said. First time I ever made mayo by myself in a food processor. Doesn’t even compare to store bought. This salad is the perfect mix between german and mayo. Absolutely delicious just the way it is! Made it for a cook out tonight and I can’t keep my fork out of it! THANKS ANNE!!!
What a huge dissapointment, and a waste of money. “Super Zesty” is ok, but this is loaded with too many over-whelming flavors.
Cooking bacon in oil should have been my first clue.
Just went downhill……
Cooking bacon in oil should have been my first clue.
Just went downhill……
I agree with sprinklechristi . . . Why add olive oil to bacon? There’s plenty of grease in that bacon.
Why on earth would you cook the bacon in olive oil? Isn’t there enough fat on bacon for it to cook without added fat?
I thought it was really good.I might add less mayo next time though.I didn’t have a food processor so I used my blender and it did the trick.Thanks Anne!
This potato salad was a big hit with my son, who is fussy about salad dressings. Letting it sit overnight made it less soupy. Awesome flavor. I am making it again this weekend!