O Brien Potato Salad
Infused with bold flavors and vibrant colors, O'Brien Potato Salad is a mouthwatering twist on the classic potato salad, perfect for summer barbecues or potlucks. This hearty recipe combines fork-tender red potatoes with sautéed red and green bell peppers, caramelized onions, and crispy crumbled bacon for a savory medley of textures. Tossed in a tangy, creamy dressing of mayonnaise, Dijon mustard, and white vinegar, every bite is rich yet balanced, with fresh parsley adding a bright, herbaceous finish. Best served chilled, this easy-to-make side dish is a crowd-pleaser that will keep everyone coming back for seconds. Don't forget to let it chill for an hour to let the flavors meld together beautifully!
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Recipe Information
Ingredients
- 2 lbs Red potatoes
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 6 slices Bacon
- 0.75 cups Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon White vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Fresh parsley
Instructions
Wash the red potatoes thoroughly and cut them into bite-sized cubes (no need to peel).
Add the cubed potatoes to a large pot of salted water. Bring to a boil, then reduce heat and let simmer for 10-15 minutes, or until the potatoes are fork-tender. Do not overcook.
While the potatoes are cooking, dice the red and green bell peppers as well as the yellow onion into small pieces.
In a skillet, cook the bacon over medium heat until crispy. Remove and place on a paper towel-lined plate to drain, then crumble into small pieces. Reserve 1 tablespoon of bacon grease in the skillet.
In the same skillet with the reserved bacon grease, sauté the diced bell peppers and onion over medium heat until softened, about 5-7 minutes. Remove from heat and set aside.
Once the potatoes are done cooking, drain them and let them cool slightly. Transfer the warm potatoes to a large mixing bowl.
In a separate small mixing bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to create the dressing.
Pour the dressing over the potatoes and gently toss to coat the potatoes evenly.
Add the sautéed peppers and onions, crumbled bacon, and chopped fresh parsley to the potato mixture. Gently fold them in until well combined.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. Stir lightly before serving.
Garnish with additional parsley, if desired, and serve chilled or at room temperature.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 4338 mg | 189% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 24.9 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 198 mg | 15% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4880 mg | 104% | |
*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.
