I love potato salad and have ever since I was a little kid. Here’s a great one we made the other day that was nice for the cooler seasons when you aren’t in the mood for the traditional southern potato salad that is served cold because it can be served warm.
- 3 pounds red potato
- 2 tablespoons onion powder
- 1/2 pound pancetta or bacon, chopped
- 1 large red onion, chopped
- 3/4 cups cider vinegar
- 2 tablespoons of your favorite mustard (just don’t use yellow mustard)
- 1/4 cup canola oil
- salt and pepper, to taste
- 8 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
Place a large pot of cold water on the stove. Add your potatoes and onion powder (to help season the potatoes). Heat the water and potatoes to a medium heat and allow to cook until the potatoes are tender. Then, drain the water and allow the potatoes to sit until they are cool enough to handle. Cut the potatoes into small cubes and then move them to a bowl and cover with a towel to keep them warm.
Using a large saute pan, place the pancetta or bacon in the pan and cook until crisp. Then, remove the pancetta but keep the grease. Add the onions to the bacon grease and cook for 3 or 4 minutes, until they are soft. Add the vinegar and mustard and cook for 2 more minutes. Then add the canola oil, bacon and salt and pepper.
Add the hot dressing to the potatoes and gently fold it into the potatoes. Then, add the parsley and green onion. Gently fold this into to the potatoes, being careful not to mash up the potatoes as you stir in the other ingredients.