A red-skinned potato salad with bacon is designed to serve a crowd. It blends characteristics of German potato salad and traditional creamy potato salad. Celery and onions are cooked in bacon grease to impart deep, savory flavor. Using less mayonnaise lets smoky bacon notes remain prominent rather than being masked by heavy dressing. Quantities for mayonnaise, parsley, and cayenne are adjusted based on batch size and personal taste. Cooking aromatics in bacon fat adds depth and reduces reliance on emulsified dressing. The outcome emphasizes smoky, savory textures with customizable herb and heat levels.
When I ask my husband if he wants potato salad, he says, "Yes, the good one." That means everything's better with bacon to him... It's so true. I don't have amounts of the mayo, parsley or cayenne pepper because it adjusts to amount your making and your taste preferences.
This red skinned potato salad with bacon is meant to serve a crowd. It's a cross between a German potato salad and a traditional potato salad. Cooking the celery and onions in the bacon grease adds a lot of savory flavor to the side dish. Not adding a ton of mayonnaise lets the bacon flavor shine.
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