Tangy vinegar and sharp mustard make this more of a German-style potato salad, which is a refreshing change of pace from the sweet mayo-based versions at most grocery stores here in the States. No sugar added or needed thanks to the sweetness of the caramelized onions!
Bacon and caramelized onions really deserve a place as one of the perfect food duos, right up there with peanut butter and jelly. Salty vs. sweet, crispy vs. velvety soft, meat candy vs. veggie candy… and I’ve made myself hungry just thinking about it.
Better go sneak another bite of potato salad, just in case. Extra bacon please.
Smashing the potatoes as you mix makes this extra creamy, so don’t be afraid to really dig in there!
I can’t pretend this isn’t one of the more complicated potato salad recipes – caramelizing onions and frying bacon and cooking potatoes all take some time – but I can promise it will be totally worth it. Any of these steps can be done ahead of time and the potato salad will keep for several days in the fridge if it lasts that long!
- 2 T. butter
- 2 large sweet onions thinly sliced
- 2 T. whiskey (optional)
- 2 lb. red potatoes roughly chopped
- 8 oz. bacon cooked & diced
- 1/3 cup apple cider vinegar
- 2 T. dijon mustard
- 1/2 t. salt
- 1/4 cup green onions sliced
- 2 T. chives minced, plus more for garnish
Melt the butter in a large skillet over low heat. Add the onions and cook low & slow until deeply caramelized, about an hour. Scrape the bottom of the pot often; adding whiskey helps deglaze the skillet and adds a wonderful flavor.
While the onions are caramelizing, cook the potatoes & bacon.
Bring a large pot of water to a boil. Cook potatoes until tender, about 20 minutes, then drain and transfer potatoes to a large bowl.
Lay bacon slices evenly in a large skillet. Bring the skillet up to heat and cook not quite until crispy, then flip bacon and cook the other side. Chop the cooked bacon and add to the potatoes.
Add caramelized onions, vinegar, mustard, salt, green onions, and chives to the potatoes. Mix well until completely combined, mashing some of the potatoes as you go.
Garnish with remaining chives and serve hot or at room temp.