This potato salad is warm, creamy, savory, and loaded with bacon and oh so yummy! Perfect for a summer BBQ and if you prefer potato salad without eggs!
Ingredients
5 medium red potatoes
½ cup mayo
1 tablespoon fresh grated parmesan cheese ( not the green can)- *optional- I'm dairy free now and still tastes great without it.
3-4 green onions, sliced
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
½ teaspoon minced garlic
4-5 slices cooked bacon, chopped
¼ teaspoon kosher salt plus more to taste
¼ teaspoon black pepper
Dash of Cayenne Pepper-optional
Instructions
Wash the potatoes and place them in a medium-large stock pot. Fill the pot with water to just about an inch past the potatoes. Cover and bring to a boil. Then reduce heat and simmer for 20 minutes.
While your potatoes are boiling, in a large bowl add your mayo, parmesan cheese, green onions, balsamic vinegar, Dijon mustard, garlic, bacon, salt, pepper, and cayenne pepper. Mix it all up.
When the potatoes are done remove them from the pot. I like to let them cool a few minutes so they are not so hot to handle, but still warm. Then cut the potatoes into cubes and add to the mayo mixture.
Stir it all up and add more salt if needed. I usually do but some bacon is saltier than others and I like to taste it first so it's not too salty. Serve immediately.
Notes
This is the best when it is still served warm or at room temperature. If you have leftovers and/or need to store it in the refrigerator I like to pop it in the microwave to warm it up again a little before serving.
*I usually always double this recipe and found it doubles nicely purchasing a 3lb bag of red potatoes and doubling the rest of the ingredients. If you want it a little more creamy just add a little more than a cup of mayo.
Recipe by A Fireman's Wife at https://afiremanswife.com/2018/06/25/warm-dijon-potato-salad/