- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 589
- Total Fat
- 38 g
- Saturated Fat
- 9 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 10 g
- Cholesterol
- 37 mg
- Sodium
- 833 mg
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 589
- Total Fat
- 38 g
- Saturated Fat
- 9 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 10 g
- Cholesterol
- 37 mg
- Sodium
- 833 mg
Ingredients
Potatoes:
Quick-Pickled Onion:
Dressing:
Directions
- 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.
- 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.
- 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.
- For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
- 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.
