All eyes are on this southern-style potato salad made with bits of bacon and a tangy dressing! Who can can resist salty and savory bacon mixed with soft potatoes and a host of seasonings?! Bring this potato salad to a BBQ or simply serve as a side for an all-around favorite dish.
Most potato salads (like this one and this one) are made with a homemade mayonnaise dressing base. If you don’t prefer mayo, or are looking for a mayo-free version, this is your salad. In fact, French-style potato salads are often made without a mayonnaise base, and instead are made with an herby olive oil-balsamic dressing, like this one.
Even though this is a mayo-free potato salad, it’s important to keep it refrigerated because bacon needs to be kept cold. Be sure to choose a well-sourced bacon from a farmer’s market, local grocer or quality butcher shop. Serve with a bunless burger or chicken dish!
Preparation: 20 Min Cook Time: 30 Min
Ingredients
6 to 8 russet or sweet potatoes, diced; 1 red onion, sliced; 1 tbsp. coriander seeds; 1 tsp. cumin seeds; 1/2 tbsp. dried oregano; 1/2 tsp. chili flakes; 4 bacon slices, cooked and minced; 3 tbsp. fresh parsley, minced; 1/4 cup olive oil; 2 tbsp. red wine vinegar; 1 tbsp. cooking fat; Sea salt and freshly ground black pepper;
Preparation
Cook diced potatoes in boiling water until tender, 15 to 20 minutes. Drain the water and let potatoes cool. Melt cooking fat in a skillet over medium-high heat. Add the sliced onions and cook until lightly caramelized, 10 to 12 minutes, then set aside. Add the coriander and cumin seeds to the skillet and cook for 1 to 2 minutes. In a bowl, combine the onions, grilled seeds, oregano, chili flakes, bacon, parsley, olive oil and red wine vinegar. Whisk together, and season to taste. Add the potatoes to the onion-bacon sauce and gently toss. Eat right away or serve cold.
Checkout Before Made Southern-Style Potato Salad How Does it LOOK like
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