Red Skin Potato Salad
Red Skin Potato Salad is a balance of creamy potatoes, salty bacon, crisp green onions, and honey Dijon mustard dressing.
Equipment
- large pot
- paring knife
- cutting board
- Colander
- mixing bowl
- measuring cups
- measuring spoons
- baking sheets with sides
Ingredients
- 1/2 lb raw bacon
- 2 lbs red skin potatoes
- 4 teaspoons sea salt (1 teaspoon per 3 cups water to boil potatoes)
- 2 stalks of green onions (1/2 cup when sliced)
- 1/2 cup milk
- 3/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 teaspoon ground black pepper
Instructions
Bacon
- Oven. Preheat the oven to 425 °F
- Foil. Line a baking sheet with sides with foil. Place the bacon on the baking sheet.1/2 lb raw bacon
- Bacon. Cook the bacon on the center rack for 15-20 minutes. The length of time you cook will depend on your oven, how thick the bacon is, fat content, and how crowed you place the bacon (or not). But in general, as many times as I've done this 15-20 minutes should cover most situations.Keep an eye on the bacon as the end of the cooking time approaches. Flip and cook for another 5 minutes or until they reach your desired crispness.
- Next...While the bacon is cooking...
Red Skin Potatoes
- Wash. Wash and cut the potatoes into 1/2" x 1/2" cubes. Add the cubes to a large pot.2 lbs red skin potatoes
- Boil. Cover the potatoes with 1" of water and sea salt. Over high heat, bring the water to a boil.4 teaspoons sea salt (1 teaspoon per 3 cups water to boil potatoes)
- While the water is coming to a boil, use this time to prepare the ingredients (see green onions and sauce), then come back here! Once the water comes to a boil, set the timer for 5 minutes. At the end of the time, find the largest piece of potato and carefully test it for doneness. It should easily break apart.
- Drain. Drain the potatoes and spread them out on a baking sheet to cool. The longer you can let them cool the better.
Green Onions & Bacon Crumbles
- Green Onions. Wash and thin slice the green onions. If the green stems are tender, use those as well. If not, discard them or save them for a stock. Thin slice the whites of the onions and set aside. Slice them on an angle for a more visually interesting presentation.2 stalks of green onions (1/2 cup when sliced)
- Crumble. Chop or crumble cooked bacon into dime sized pieces. Set aside.
Dressing
- Sauce. Prepare the sauce by combining the mayonnaise, milk, Dijon, honey, and ground black pepper. Whisk until well combined. Set aside. Yep - no salt, the dijon and bacon will be salty enough.1/2 cup milk, 3/4 cup mayonnaise, 1/4 cup Dijon mustard, 1/4 cup honey, 1/4 teaspoon ground black pepper
- Combine. In a large bowl, mix the potatoes, bacon, onions, and sauce. Gently mix until well combined. Chill for 2 to 3 hours or overnight before serving.