Potato Bacon Salad with Crispy Onions
This creamy potato bacon salad is made with tender potatoes, crispy bacon, a tangy dressing, and crispy French fried onions for the perfect crunch. It's an easy make-ahead side dish that's perfect for barbecues, picnics, potlucks, and simple family dinners.
Equipment
- 1 sauce pan for boiling potatoes
- 1 rimmed baking sheet
- tin foil
- measuring cup
- measuring spoons
Ingredients
- 8 slices thick cut bacon
- 2 pounds potatoes cubed
- 2 ribs celery chopped
Dressing
- 2 tablespoons white or apple cider vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- 1 cup crispy French fried onions such as French's brand
Instructions
- Preheat oven to 400℉. Line rimmed baking sheet with foil. If you have a baking sheet that came with a rack, put the rack over top of the foil.
- Place cubed potatoes in a large pot and cover by 1 inch of cold water. Bring to boil and cook for 12-15 minutes (until fork tender); drain and rinse to cold water to stop cooking; set aside to cool completely.
- Arrange bacon in a single layer without over lapping on prepared baking sheet. Bake for 16 to 20 minutes until crispy. Remove from oven and reserve bacon fat. Allow bacon strips to cool, then crumble into large chunks.
- Measure 1/3 cup of bacon fat into a medium heat proof bowl (if bacon fat doesn't equal 1/3 cup simply add olive oil to top it up), add vinegar, mustard, mayo, honey and salt; whisk until well combined.
- Transfer cooled pototoes into a serving bowl. Gently fold in bacon, chopped celery and dressing. Fold in crispy onions just before serving.
Notes
Store in the refrigerator until ready to serve. After serving return to refrigerator promptly.
Leftovers can be stored, covered, in the refrigerator for up to two days for best flavour and texture.
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https://www.redcottagechronicles.com/recipe/potato-bacon-salad/