Potato-Bacon Salad - NBC Connecticut
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Potato-Bacon Salad

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    Potato-Bacon Salad

    Chef Chris Prosperi makes a potato-bacon salad.

    (Published Saturday, July 6, 2019)

    • 3 pounds Yukon Gold Potatoes or Red Bliss Potatoes
    • 8 slices bacon
    • 2 cups sliced onions
    • 1/2 cup red wine vinegar
    • 2 tablespoons sugar
    • 1 teaspoon kosher salt
    • 1 bunch scallions chopped green and white parts

    Place potatoes in a large pot and cover with cold water. Turn on heat to high and bring to a simmer.

    Turn down to medium low and simmer for 45 minutes to 1 hour. Strain and let cool to room temperature.

    In the mean time, cut bacon into 1-2 inch pieces and place in a small pot and place over medium heat. Cook to start rendering and add the onions. Cook over medium heat for 7 minutes or until onions lightly caramelized.

    Now add the vinegar to the pot and reduce by half. Add the sugar and salt and set aside.

    Next, cut the potatoes into 1-2 inch pieces and place in a large bowl. Toss the bacon and onion mixture with the potatoes and mix well.

    Mix in the scallions and taste. Adjust seasoning with salt and sugar.

    This recipe makes 2 quarts.

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