Categories: Sides
Ingredients
- 3 slices thick-cut bacon
- 2 medium Vidalia onions, thinly sliced
- 2 lbs. Yukon gold potatoes, peeled and cubed
- 1 lb. small red potatoes, halved
- 4 tsp kosher salt, divided
- 1/2 cup mayo
- 1 tbsp. olive oil
- 1 tbsp. apple cider vinegar
- 1/2 tsp black pepper
- 3 tbsp. chopped assorted fresh herbs (such as basil and oregano)
- Garnish: fresh oregano
Directions
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In a large skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 2 tbsp. drippings in skillet. Let cool; crumble bacon.
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Add onion to drippings; cook over medium heat, stirring constantly, until golden, 12 to 15 minutes.
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Meanwhile, in a large saucepan, bring potatoes, 2 tsp salt and cold water to cover to a boil over medium-high heat. Cook until tender, 15 to 20 minutes. Drain, and let cool.
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In a large bowl, whisk together mayo, oil, vinegar, pepper and remaining 2 tsp salt until smooth. Stir in potatoes and onion until coated; stir in herbs. Refrigerate for at least 1 hour before serving.
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Just before serving, stir in crumbled bacon. Add additional salt and pepper to taste. Garnish with oregano.