When I started making this recipe, I thought that I was making a regular potato salad, only with bacon added (yum!!). But I quickly realized that this is not merely a variation of your average potato salad. Chris Kimball says it’s best served hot. Hot? Not only does it adds bacon, but also drops the mayonnaise. The onions are sauteed (I miss their crunch), and there is no celery to make up for the onions softness.
The salad was dominated by the 1/2 cup vinegar and mustard, and didn’t have enough other flavors. Really more of a harshly, sweet than a traditional salty flavor. I give this recipe only 2 1/2-stars, but everybody else said that I was being too harsh. My 9 year-old-son whose tastings are always right on, gives it a 4-star.
- I didn’t have German-style mustard so used French-style Dijon instead.
Rating: 2 1/2-star.
How much work? Low.
How big of a mess? Low/Medium.
Started: 1:30. Ready: 2:00.