When are we ever not craving potatoes? The answer is… we always want potatoes… in any shape or form. This Come-to-Momma Potato Salad is on another level though. Like the way these baked spuds mix so well with the crispy bacon and savory seasonings… it’s unlike anything we’ve tasted. But y’all. The SAUCE. It’s creamy, it’s tangy, it’s sweet, it’s just plain perfection. That sauce plus our unhinged level of commitment to potatoes is what makes us love Come-to-Momma Potato Salad so much. There’s really nothing like it!
Ingredients
For the potato salad:
- 3 pounds small red potatoes, cut in 1-inch cubes
- 1 tablespoon olive oil
- 2 teaspoons freshly ground pepper
- 1 tablespoon kosher salt
- 4 slices bacon
- 1 cup sweet onion, diced
- 2 cloves garlic, minced
For the sauce:
- 3 cloves garlic, minced
- 1 medium sweet onion
- 1 cup mayonnaise
- 1/2 cup chili sauce
- 1/2 cup ketchup
- 1/4 cup Dijon mustard
- 1/4 cup yellow mustard
- 1/8 teaspoon hot sauce
- 1/2 cup olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon freshly ground pepper
- 1/8 teaspoon paprika
- 2 tablespoons water
- salt, to taste
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons red wine vinegar
- 1/4 cup fresh parsley, chopped
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a bowl, combine the potatoes, 1 tablespoon of the olive oil, 2 teaspoons of the pepper, and 1 tablespoon of the salt.
Step 3 –Place the potatoes in a single layer on a baking sheet and bake until tender and slightly browned, about 40 minutes.
Step 4 –In a pan, cook the bacon until crisp and reserve the drippings.
Step 5 –Crumble the bacon into a bowl and add the cooked potatoes.
Step 6 –Sauté 1 cup of the onion in the bacon drippings until soft, translucent, and caramelized.
Step 7 –Add 2 cloves of the garlic to the onion and cook, about 30 seconds.
Step 8 –Transfer the onion-garlic mixture from the heat and let it sit for 15 minutes.
Step 9 –Add the onion-garlic mixture to the potato mixture and toss gently.
Step 10 –Let the potato mixture stand until completely cooled, then cover and refrigerate until ready to serve.
Step 11 –Add the remaining garlic, the remaining onion, and the mayonnaise to a blender and purée to combine.
Step 12 –Add the chili sauce, the ketchup, the Dijon mustard, the yellow mustard, the hot sauce, the remaining olive oil, the Worcestershire, the white wine vinegar, the lemon juice, the remaining pepper, the paprika, the water, and the remaining extra salt to the mayonnaise and purée until smooth.
Step 13 –Let the sauce chill overnight to meld the flavors.
Step 14 –In a bowl, combine the honey, the red wine vinegar, and the parsley and mix well to combine.
Step 15 –Toss the sauce and the honey mixture with the potato mixture.
Step 16 –Serve.
