Southern-Style Potato Salad Recipe
A mayo-free, southern-style potato salad made with bits of bacon and an herb-filled balsamic dressing.
Servings 4 people
Calories 574kcal
Cost 6
Ingredients
- 6 to 8 russet or sweet potatoes diced
- 1 red onion sliced
- 1 tbsp. coriander seeds
- 1 tsp. cumin seeds
- ½ tbsp. dried oregano
- ½ tsp. chili flakes
- 4 bacon slices cooked and minced
- 3 tbsp. fresh parsley minced
- ¼ cup olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Cook diced potatoes in boiling water until tender, 15 to 20 minutes.6 to 8 russet or sweet potatoes
- Drain the water and let the potatoes cool.
- Melt cooking fat in a skillet over medium-high heat.1 tbsp. cooking fat
- Add the sliced onions and cook until lightly caramelized, 10 to 12 minutes, then set aside.1 red onion
- Add the coriander and cumin seeds to the skillet and cook for 1 to 2 minutes.1 tbsp. coriander seeds, 1 tsp. cumin seeds
- In a bowl, combine the onions, grilled seeds, oregano, chili flakes, bacon, parsley, olive oil, and red wine vinegar.½ tbsp. dried oregano, ½ tsp. chili flakes, 4 bacon slices, 3 tbsp. fresh parsley, ¼ cup olive oil, 2 tbsp. red wine vinegar
- Whisk together and season to taste.Sea salt and freshly ground black pepper
- Add the potatoes to the onion-bacon sauce and gently toss.
- Eat right away or serve cold.
Nutrition
Calories: 574kcal | Carbohydrates: 76g | Protein: 10g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 354mg | Potassium: 1395mg | Fiber: 14g | Sugar: 16g | Vitamin A: 49266IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 5mg