Ingredients
Equipment
Method
- Bring a pot of water to a boil, then add peeled potatoes and cook until tender, about 15 minutes. Drain and let cool slightly.3 large russet potatoes
- While potatoes are cooking, chop the onion finely and cut bacon into small bits. Heat a skillet over medium heat and sauté the bacon until crispy, about 6-8 minutes. Remove bacon and drain on paper towels.4 slices bacon
- Once cooled slightly, pass half of the potatoes through a meat grinder or grate them coarsely using a box grater, creating irregular chunks. In a large mixing bowl, combine the mashed potatoes with the grated ones.3 large russet potatoes
- In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, and a pinch of salt and pepper until well emulsified. Pour the dressing over the potato mixture and toss gently to combine.2 Tablespoons Dijon mustard, 3 Tablespoons red wine vinegar, 3 Tablespoons olive oil, to taste salt and black pepper
- Add the sautéed bacon and chopped onions to the potato mixture, stirring to distribute evenly. Adjust seasoning with salt and pepper as needed.4 slices bacon, 1 medium onion
- Transfer the potato salad to a serving dish, letting it set for a few minutes. Garnish with additional bacon bits if desired. Serve at room temperature or chilled.
Notes
This dish benefits from allowing the flavors to meld for at least 30 minutes. For added texture, sprinkle chopped green onions or herbs before serving.