Last week I saw Heidi from the blog Foodie Crush mention that she had an older recipe for potato salad on her blog that was suddenly very popular. Of course that happens, one outlet or one person mentioning a blog can see visitors explode. I think more interesting to me was the fact that it was January, in the dead of winter, and a dish I think we would normally consider for summer barbecues was suddenly so popular. I figured Australia had found her blog and that was that. So what the heck am I doing posting a recipe for Bacon and Caramelized Onion Potato Salad today?
First, with some irony, the same thing happened to me and all of a sudden my post for Sour Cream and Bacon Potato Salad was being visited a LOT! It’s my favorite and I’ve been making it for as long as I can remember, BI (Before Internet!) even. The original recipe is from the Better Homes and Gardens New Cookbook published in the 1970’s. It has withstood the test of time too; everyone loves it and while I thought it quite the coincidence that everyone was going potato salad crazy while my tootsies were freezing, it did get me thinking.
Prophetically the schedule for the group effort I do with The Food Network each week had potatoes as our assigned subject this week and I started wondering what I could make about the same time that a summer potato salad was gaining popularity. Summer really only in that it does contain a lot of fresh herbs; for something this time of year I knew I would have to switch gears a bit to make it seem appropriate. My favorite potato salad is just so good I did use it as a base but definitely took this a different direction this time with sweetened caramelized onions added to the bacon I could not do without.
Wow…so good. Really. It has a touch of sweetness with the onions and brown sugar but it’s mellowed nicely with just enough lemon juice and whole grain mustard. It gets better with age so do it a day ahead of time if you can; it only makes it better if all of the flavors have some time to meld. Sunday should be perfect.
You are cheering for the Broncos to win the AFC Championship right? Don’t tell me if you’re not; I don’t want to have to banish you from my life forever (Paula). 🙂 Still, whether you are or aren’t; this would be a great addition to a winter football party.
See you tomorrow with my Orange Crush Cocktail; vodka, orange liqueur and ice cream. Yep…I’m off now to ‘experiment.’ Bet you wish you were here!
Bacon and Caramelized Onion Potato Salad
For the Potato Mixture
- 4 pounds red baby potatoes
- 8 oz bacon, chopped. Reserve 1/4 cup for garnish.
- 2 cups onion, diced
- 1/4 C. brown sugar
For the Dressing
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 Tbsp. Whole grain Dijon mustard
- Juice of 1/2 lemon
- Salt and Pepper to taste
- Parsley (optional)
- 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.
Want more ideas? Visit my friends with their potato inspired recipes for our #ComfortFoodFest.
Creative Culinary: Bacon and Caramelized Onion Potato Salad
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Elephants and the Coconut Trees: Stir-Fried Purple Potatoes
Healthy Eats: 6 Better Ways to Eat Potatoes
In Jennie’s Kitchen: Slow Cooked Baked Potatoes
Taste with the Eyes: Flatbread Pizza: Potato, Arugula, Sour Cream, Chives, Olive, Truffle, Lemon
Napa Farmhouse 1885: Mashed Russet and Sweet Potato Casserole
Red or Green: Taco Stuffed Baked Potatoes
The Wimpy Vegetarian: Sweet Potatoes Anna with Apples and Raisins
From My Corner of Saratoga: Air Fried French Fries
FN Dish: 5 Downright Perfect Potato Dishes