| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 Yukon gold potatoes, medium size, cut into large dice
- 8 ounces thick sliced bacon, cut into pieces
- Canola oil
- Salt and freshly ground black pepper
- 1/2 red onion, diced
- 2 tablespoons capers, drained
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
Instructions
- Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.
- While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.
- Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.
- After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.
Reviews
Delicious! Best potatoes I’ve ever had!
Easy to make and so good. Definitely a new family favourite
This was easy and good. I didn’t drain the bacon fat but used that to fry the potatoes in. Also, I was out of dijon mustard and used horshradish mustard instead. Delicious!
Oh My Goodness!!! So glad I only made half this recipe. I would have just kept eating and eating if I had made the whole recipe for just my husband and I. It is really really good.
Made this tonight. Very good. will make it again.
Love it, very different from the usual potato salad, children love it cause it has that fries flavor.
I was happy with the way this turned out 🙂 Easy to make…would make it again
This is the best thing that has ever happened to potatoes, hands down, in my family. I’ve shared this recipe with my co-workers and suggest it to all of my friends that love to cook. Going to make it again tonight *excited* !!!
This was a winner in my house!!!! I even had an idea of frying the potato’s like it says in the recipe, then add the onion like it says. This would make great breakfast potato’s!!!
My mother and husband was/are first generation Germans. This is obviously Guys combination of two recipes. Fried German Potatoes are one thing and German Potato Salad is another. I grew up eating German food and now enjoy preparing it for myself and my husband. Although I haven’t made Guys version, I think it sounds quite good. I would use a grainy mustard and that is my choice as is everyone’s, novice, pro, or anywhere in between. I just hope the folks that go off on the chef and/or recipe don’t do the same in their homes. It makes for a bad environment. Food is life, make it a pleasure.