Zippy, fresh, and without MAYO, this potato salad is the perfect side for a summer BBQ.
I’m super obsessed with this potato salad right now. I’ve made it a couple times and it just keeps getting better every time! Let’s get this straight – I am NOT a potato salad fan. Well, I’m not a fan of the super yellowey, mayo-ey, way too mushy potato salad, but this is so not that! You can bet that if you find yourself eating a meal at our house this summer, that this will be on the menu. Actually, I’ve already got it on the menu for a few parties we have coming up!
My family (the entire clan, which is I think 16 of us including spouses and children) are all coming down to Austin in just 4 weeks to celebrate my baby nephew’s graduation from high school!! Aghh…..what?? How can he be that old. How can I be that old?? I was only 7 when he was born and the closest sibling in age to me is 11 years older than I am, so Jacob always seemed like more of a brother to me than a nephew. He’s definitely one of my favorite people in the world and I can’t quite come to grips with the fact that we just moved here a few months ago and now he’ll be leaving us soon!! 🙁 I don’t wanna think about it.
Back to potato salad.
Oh yes, so the whole clan will be down here and I’m hosting everyone for a grill-out one of the nights. You can bet that this potato sald is on the menu along with my favorite burgers, most likely some guacamole, and gingersnaps! All the favorites for my favorites.
If you are a pressure cooker lady or lad, potatoes are a perfect menu item to throw in there while you’re getting everything else ready for dinner. And guess what?? No kitchen freak-outs due to the potatoes boiling over like they do every. single. time. It’s the best.
Recipe very slightly adapted from Bobby Flay
- To cook your potatoes in the pressure cooker, place them in the pot, cover in 1 1/2 cups water, add in quartered onion, and set to high pressure for 6-8 minutes, depending on the size.
- When time is up, do a quick pressure release then allow to cool for 5-10 minutes before handling.
- If you are making your potatoes on the stove, place in a large pot with onions, cover with water, then allow to simmer until you can pierce them through with a fork.
- While potatoes are cooking, fry bacon in large skillet until crispy, then remove to a paper towel to drain grease.
- To the bacon grease, add the thinly sliced red onion and saute for 3-4 minutes until soft.
- Whisk in the vinegar and mustard, and let simmer for another 2-3 minutes.
- Remove from heat and whisk in the olive oil and lots of salt and freshly ground pepper.
- When potatoes are just cool enough to handle, quarter them and toss with onion dressing.
- Sprinkle with cooked bacon, green onions, and parsley, then taste and season again with salt and pepper if needed.
- Serve warm.