Potato Salad

Name: Potato Salad
Total time: 2700 s
Yield: 4 servings
Cuisine: American
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

Ali Krupp @cook_3182714

Miami Beach, Florida

So yummy

Ali Krupp @cook_3182714

Miami Beach, Florida

So yummy

Saved

Ingredients

45 mins

4 servings

10 eachSmall potatoes
10 eachSmall purple or red potatoes
6 eachBacon
10 eachPearl onion
3 tbspThyme
5 tbspMayo
1 tbspDijon mustard
2 tbspBacon fat
1 tbspOlive oil
1 eachLemon juice
2 tbspLemon pepper
1 eachLemon zest
2 tbspWater
1/2 tspPaprika
1/2 tspCayenne
1 tspGarlic powder

Saved

Steps

45 mins

1

Cut potatoes in quarters and add salt, pepper and lemon pepper. Roast at 500°F until crispy brown about 12 min.
2

Cut both ends off the pearl onions (skin on) and heat a sauté pan with a little olive oil and brown both sides of onions until dark. Set aside to cool then peel skin.
3

Cut bacon into inch long pieces and brown in sauté pan until crispy (save fat).
4

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. Put mixture in color until very cold and then toss in potatoes until well coated and then pearl onions and then bacon. Then serve.