The weather is warming up and May is the perfect time of year for outdoor entertaining and gatherings. May is also the month that we celebrate Mother’s Day. When most people think about their mom, they think about warmth and comfort. Mom is also the person who will tell you like it is when no one else will!
When it came to thinking about a recipe that would invoke those feelings of home, family, and Mom, my first thought was potato salad. Yet, not the typical recipe for cold potato salad that’s served at summer picnics and barbecues. This is a recipe for warm potato salad — perfect for the transitional month of May.
Not only is the potato salad warm, but the flavors are also zippy. This warm potato salad recipe is great served with chicken, beef, or even seafood. I actually like serving it up with this lemon herb chicken.
There’s no mayonnaise in this recipe either, so it’s safe to eat warm. Just think of it as Mom’s potato salad, but kicked up several notches. The secret to the flavor in this potato salad is the slow cooked caramelized onions and bright notes of fresh lemon zest that is added in at the very end.
Clearly, you can serve this warm potato salad at any time of year and for any occasion, but let’s just say this particular potato salad recipe will bring a smile to Mom’s face!
Warm Potato Salad with Caramelized Onions & Crispy Turkey Bacon
Prep Time: 10-15 min
Cook Time: 20 min
- 2 lbs new (small) potatoes (cut into bite sized pieces)
- ½ large sweet onion (thinly sliced)
- 6 tbsp extra virgin olive oil
- 2 tbsp unsalted butter (divided into 2 equal parts)
- 2 tbsp red wine vinegar
- ½ package (8 oz) dark turkey bacon
- 1 clove fresh garlic (chopped)
- 1 tsp salt
- 1/8 tsp fresh cracked pepper
- 2 tbsp Dijon mustard
- 2 tbsp fresh oregano (chopped)
- 1 tbsp fresh dill (*more dill to garnish)
- zest of one whole lemon
- Put potatoes in pot with just enough cool water to cover.
- Boil potatoes with 1 tsp salt until tender and drain well.
- Finally chop turkey bacon.
- Melt (1tbsp) butter in large skillet on medium heat.
- Add turkey bacon and cook until golden brown (about 2-5 minutes).
- Remove bacon from pan with slotted spoon and set aside.
- Add remaining butter and onions to skillet.
- Cook onions at medium-low heat. This could take as much as 30-45 minutes to get perfectly soft and deep brown.
- Blend mustard, vinegar, oregano, garlic and pepper in food processor until well combined, intermittently adding a little olive oil at a time until well combined.
- Once onions are cooked, remove from heat.
- Pour salad dressing over cooked potatoes and stir well.
- Add onions and combine well.
- Season with additional salt and pepper as desired.
- Add lemon zest and mix.
- Right before serving add chopped dill and cooked bacon.
* Note either pork or turkey bacon can be used in this recipe.