- 4
Ingredients
- 3 3 3 pounds baby Yukon gold potatoes
- 2 2 2 tablespoons kosher salt
- 8 8 8 slices thick-cut bacon
- 1/2 1/2 1/2 cup red wine vinegar
- 1 to 2 1 to 2 2 tablespoons honey
- 1 1 1 teaspoon red chile flakes
- 1 1 1 teaspoon dried dill
- 1 1 1 small red onion, thinly sliced
- 3/4 3/4 3/4 cup mayonnaise
- 1/4 1/4 1/4 cup BBQ sauce
- 2 2 2 tablespoons whole-grain mustard
- 1 to 2 1 to 2 2 tablespoons apple cider vinegar
- 1 1 1 teaspoon freshly ground black pepper
- 3 3 3 dashes Worcestershire sauce
- 1 1 1 pinch of kosher salt
- 1/2 1/2 1/2 cup fresh parsley leaves
Preparation
Step 1
For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.