A unique take on Potato Salad with Caramelized instead of raw onions...plus bacon!
Course Salads, Dressings, Marinades and Sauces
Prep Time 25minutes
Cook Time 15minutes
Total Time 40minutes
For the Potato Mixture
4poundsred baby potatoes
8ozbaconchopped. Reserve 1/4 cup for garnish.
For the Dressing
1Tbsp.Whole grain Dijon mustard
Juice of 1/2 lemon
Salt and Pepper to taste
Clean (but do not peel) the potatoes and cut into 1" cubes. Immerse in salted water; bring water to a boil and boil for 7-10 minutes, testing potatoes to see if they are done. They should be firm but easily penetrated with a fork.
Drain and cool slightly.
While the potatoes are cooking, sauté the bacon in a skillet over medium heat until crisp; remove to drain on paper towels, reserving 1/4 cup for garnish. Remove all but 2 Tablespoons of the drippings, add the onions and sauté them for about 10 minutes until translucent and soft. Add the brown sugar and continue to cook an additional 5 minutes.
Combine the potatoes, bacon and onions.
Whisk together the mayonnaise, sour cream, mustard, and lemon juice. Add to the potato mixture and gently toss together. Season with salt and pepper and sprinkle with remaining fried bacon and parsley. Best if allowed to chill for an hour or more.