Potato Salad

This distinctive potato salad offers a vibrant twist on the classic picnic staple, combining tender boiled potatoes with a bright, sweet-and-sour dressing. The unique blend of sugar, vinegar, and beaten eggs creates a glossy, emulsified coating that clings to every cube, while dry mustard adds a subtle zing. Crispy diced bacon provides a smoky crunch, contrasting beautifully with the soft texture of the potatoes and hard-boiled eggs. Fresh minced parsley and celery add necessary freshness and crunch.

Cooking Method: Frying

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 1102

Description

This distinctive potato salad offers a vibrant twist on the classic picnic staple, combining tender boiled potatoes with a bright, sweet-and-sour dressing. The unique blend of sugar, vinegar, and beaten eggs creates a glossy, emulsified coating that clings to every cube, while dry mustard adds a subtle zing. Crispy diced bacon provides a smoky crunch, contrasting beautifully with the soft texture of the potatoes and hard-boiled eggs. Fresh minced parsley and celery add necessary freshness and crunch.

Directions

1
Bring a large pot of salted water to a boil and cook the potatoes until tender but firm, about 15-20 minutes.
2
Drain the potatoes and let them cool slightly, then peel and cut them into bite-sized cubes.
3
In a small skillet, cook the diced bacon over medium heat until crispy; remove from heat and drain on paper towels.
4
In a small saucepan, combine the sugar, vinegar, cold water, dry mustard, salt, and pepper.
5
Heat the mixture over medium heat, stirring constantly until the sugar dissolves and the liquid comes to a gentle simmer.
6
Slowly whisk the 2 well-beaten eggs into the hot vinegar-sugar mixture, continuing to whisk vigorously until the dressing thickens slightly and coats the back of a spoon.
7
Remove the dressing from the heat and let it cool for a few minutes.
8
In a large bowl, combine the cubed potatoes, diced celery, minced onion, minced parsley, and sliced hard-boiled eggs.
9
Pour the warm egg-vinegar dressing over the potato mixture and toss gently to coat evenly.
10
Fold in the crispy bacon bits.
11
Allow the salad to cool to room temperature, then cover and refrigerate for at least 30 minutes to let the flavors meld before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1102kcal

% Daily Value *
Cholesterol 419 mgmg140%
Sodium 4305 mgmg180%
Protein 54.5 gg110%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato salad, bacon, egg vinegar dressing, boiled potatoes, celery, onion, parsley, dry mustard, gluten free, side dish, picnic, barbecue

Read it online: https://www.chefs-mate.com/recipe/potato-salad-21/