Caramelized Onion Potato Salad with Bacon
Elevate your classic potato salad game with this indulgent Caramelized Onion Potato Salad with Bacon. Featuring tender Yukon Gold potatoes, crisp, smoky bacon, and sweet, golden caramelized onions, this recipe is packed with bold flavors that harmonize beautifully. The creamy dressing, made with tangy Dijon mustard and apple cider vinegar, ties everything together while a sprinkle of fresh parsley adds a touch of brightness. Perfect for barbecues, potlucks, or a comforting side dish, this potato salad is easy to prepare yet sophisticated enough to impress. For best results, chill it before serving to let the flavors meld into a truly irresistible dish.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 8 slices Thick-cut bacon
- 2 medium Yellow onions
- 2 tablespoons Unsalted butter
- 1 teaspoon Granulated sugar
- 3 quarters cup Mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley
Instructions
Wash and peel the potatoes, then cut them into bite-sized chunks. Add them to a large pot and cover with cold water. Add 1 tablespoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce to simmer. Cook until the potatoes are fork-tender, about 12-15 minutes. Drain and set aside to cool slightly.
While the potatoes are cooking, prepare the bacon. In a large skillet, cook the bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon and place it on a paper towel-lined plate to drain. Once cool, crumble into pieces.
In the same skillet, remove most of the bacon grease, leaving about 1 tablespoon in the pan. Add 2 tablespoons of unsalted butter and melt over medium heat.
Thinly slice the onions and add them to the pan. Cook, stirring occasionally, for 15-20 minutes until the onions are golden brown and caramelized. Sprinkle 1 teaspoon of granulated sugar over the onions halfway through cooking to enhance their sweetness. Remove from heat and set aside to cool.
In a large mixing bowl, prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, and black pepper.
Add the cooled potatoes, crumbled bacon, caramelized onions, and chopped fresh parsley to the bowl with the dressing. Gently toss everything together until well coated.
Taste and adjust seasoning if necessary. Serve immediately or refrigerate for at least 1 hour before serving for the flavors to meld together.
Nutrition Facts
Calories |
6748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 595.8 g | 764% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 11216 mg | 488% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 20.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4503 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
