Try this salad for your next 4th of July picnic. Potato Salad with hot bacon Dressing is a crowd pleaser and easy to make. And since it is served warm or at room temperature you don’t have to worry about it taking up room in the fridge. You will want to make it all summer long as a side to go with grilled burgers or steaks.
Potato Salad with Hot Bacon Dressing
2 pounds small red potatoes, unpeeled
8 slices uncooked bacon, chopped
1 1/2 cups diced yellow onions
3 hard boiled eggs chopped
1/2 cup apple cider vinegar
1 1/2 Tablespoons whole grain mustard
1/4 cup sugar
2 Tablespoons chopped fresh chives
Boil the potatoes in a large pot of water until they are fork-tender, about 15 minutes. Drain the potatoes then allow them to cool completely. Cut the potatoes into quarters then add them to a large bowl. Boil 3 hard boiled eggs. Peel and chop them and then add them to the bowl with the potatoes.
Add the bacon to a large sauté pan set over medium heat. Cook the bacon until it is crispy and all of the fat has rendered off. Using a slotted spoon, transfer the bacon to a plate, leaving 3 to 4 tablespoons of the drippings in the pan.
Add the diced onions to the pan and cook, stirring, until the onions are translucent. Stir in the apple cider vinegar, whole grain mustard, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup water. Simmer the mixture for 3 minutes until it has reduced to 1 cup.
Pour the dressing over the potatoes add the cooked bacon and toss to combine. Stir in the chives and serve warm.