| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- 3 pounds baby Yukon gold potatoes
- 2 tablespoons kosher salt
- 8 slices thick-cut bacon
- 1/2 cup red wine vinegar
- 1 to 2 tablespoons honey
- 1 teaspoon red chile flakes
- 1 teaspoon dried dill
- 1 small red onion, thinly sliced
- 3/4 cup mayonnaise
- 1/4 cup BBQ sauce
- 2 tablespoons whole-grain mustard
- 1 to 2 tablespoons apple cider vinegar
- 1 teaspoon freshly ground black pepper
- 3 dashes Worcestershire sauce
- 1 pinch of kosher salt
- 1/2 cup fresh parsley leaves
Instructions
- For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
- Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
- For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
- For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
- Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 589 |
| Total Fat | 38 g |
| Saturated Fat | 9 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 10 g |
| Cholesterol | 37 mg |
| Sodium | 833 mg |
| Serving Size | 1 of 6 servings |
| Calories | 589 |
| Total Fat | 38 g |
| Saturated Fat | 9 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 10 g |
| Cholesterol | 37 mg |
| Sodium | 833 mg |
Reviews
My kids who don’t like traditional potato salad really liked this. It was just meh for me. I probably wouldn’t make it again.
Really wanted to like it, everyone felt it was just ok. Added a little more vinegar to get a bit more bite.
With all the (15) ingredients, i was hoping for more.
This is outstanding!!! Easy, fast, delicious!!!
I tried this recipe although the family loves my traditional salad. I did use red potatoes as I had them available this was a real winner we all loved the smoking flavor and tartness of pickled onion. I am 80 and have been makes my potato salad from my Mothers recipe since I was a teenager. Everyone is asked no when I will make this again. Tonight why not?
Great little twist on a traditional potato salad with the smoky flavor!!! My daughter said this was the best potato salad she ever had. I did add some hard boiled egg.
Best side dish for smoked or BBQ meat. Make this all the time.
I did make it and did not like it. Not the best recipe from her.
What a wonderful twist on a favorite side dish. The pickled onions are amazing and add to the tang of the dressing. My family loved it.
Easy , cheap and healthy ingredients, foremost: delish!
This a is summertime staple! My family loves it so much. However, I don’t measure anything I just go by taste so mine may be a tad different.