Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 each Small potatoes; 10 each Small purple or red potatoes; 6 each Bacon; 10 each Pearl onion; 3 tbsp Thyme; 5 tbsp Mayo; 1 tbsp Dijon mustard; 2 tbsp Bacon fat; 1 tbsp Olive oil; 1 each Lemon juice; 2 tbsp Lemon pepper; 1 each Lemon zest; 2 tbsp Water; 1/2 tsp Paprika; 1/2 tsp Cayenne; 1 tsp Garlic powder

Servings: persons

10 each Small potatoes
10 each Small purple or red potatoes
6 each Bacon
10 each Pearl onion
3 tbsp Thyme
5 tbsp Mayo
1 tbsp Dijon mustard
2 tbsp Bacon fat
1 tbsp Olive oil
1 each Lemon juice
2 tbsp Lemon pepper
1 each Lemon zest
2 tbsp Water
1/2 tsp Paprika
1/2 tsp Cayenne
1 tsp Garlic powder

1
Cut potatoes in quarters and add salt, pepper and lemon pepper.
2
Roast at 500F until crispy brown about 12 min.
3
Cut both ends off the pearl onions (skin on) and heat a saute pan with a little olive oil and brown both sides of onions until dark.
4
Set aside to cool then peel skin.
5
Cut bacon into inch long pieces and brown in saute pan until crispy (save fat).
6
Add thyme, lemon juice, lemon zest, mayo, Dijon, paprika, cayenne, garlic powder, olive oil, bacon fat, salt and pepper and water in a bowl and mix.
7
Put mixture in color until very cold and then toss in potatoes until well coated and then pearl onions and then bacon.
8
Then serve.

1405

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 each Small potatoes, 10 each Small purple or red potatoes, 6 each Bacon, 10 each Pearl onion, and more.

Yes, Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad

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