So, it's Memorial Day, and in great American tradition, we are barbecuing. And while meat is good, potato salad is the primary reason for summer barbecues. That cooling, creamy savoriness hits the spot on hot summer afternoons.
2 1/2 pounds red potatoes, cubed
1 cup mayonaise
1 clove garlic, minced
1/3 cup pickled red onion
2/3 cup bacon, sliced into 1/2 inch pieces
2 tablespoons bacon fat
1/4 cup apple cider vinegar
2 tablespoons stone-ground mustard
1/4 cup flat-leaf parsley, chopped
1/8 cup chives, chopped
Freshly ground black pepper, to taste
Kosher salt, three tablespoons
Render bacon pieces until crispy. Place bacon on paper-toweled plate to dry. Reserve 2 tablespoons of rendered bacon fat.
Place sliced red onion in bowl and pour over apple cider vinegar. Let stand.
Place mayonaise, garlic, mustard, parsley, chives, pepper, and bacon fat into medium mixing bowl. Stir until fully incorporated. Let stand at least 2 hours.
Put the potatoes in a large pot, cover with cold water by 2 inches and add 3 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance. Drain the potatoes well, let cool completely.
Place potatoes in large mixing bowl. Top with mayonaise mixture, bacon, and drained pickled onions. Mix until potatoes are evenly covered. Seal with plastic wrap and place in fridge for 2 to 3 hours. Serve chilled.