• Level:Easy
  • Total: 45 min
  • Active: 20 min

  • Yield:4 to 6 servings



3 pounds baby Yukon gold potatoes

2 tablespoons kosher salt 

8 slices thick-cut bacon 

Quick-Pickled Onion:

1/2 cup red wine vinegar

1 to 2 tablespoons honey 

1 teaspoon red chile flakes 

1 teaspoon dried dill 

1 small red onion, thinly sliced 


3/4 cup mayonnaise

1/4 cup BBQ sauce 

2 tablespoons whole-grain mustard 

1 to 2 tablespoons apple cider vinegar 

1 teaspoon freshly ground black pepper 

3 dashes Worcestershire sauce 

1 pinch of kosher salt 

1/2 cup fresh parsley leaves


  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.
  2. 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.
  3. 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.
  4. For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
  5. 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.

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