There are so many versions of potato salad roaming around, but I've never made one like this. With all the fresh ingredients, I was sure it would be a winner, and it was. Serve warm in the fall or cold in summer. Enjoy!
Texas Potato Salad with Balsamic Honey Vinegar
Adapted from She Wears Many Hats Texas Style New Potato Salad
3 pounds red potatoes
3 slices bacon
1 large red onion, sliced
2 Serrano peppers, seeded and minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 to 1 bunch fresh cilantro, chopped (my favorite way is to put a bunch of leaves into a mug and then use scissors to cut the cilantro. Also works well with parsley. For those who aren't fans of cilantro, fresh parsley may be substituted.)
1/8 cup olive oil
1/4 cup of Honey Ridge Farms Balsamic Honey Vinegar
Cut potatoes in half, long ways, and add to boiling salted water. Cook until tender, about 20 minutes. They should be fork tender, but somewhat firm. Drain and cool. Cut potatoes into chunks and set aside. Cook bacon until crispy. Chop into pieces when cool. Grill sliced onions in the bacon fat, over high heat, until they are caramelized. In a large bowl, add the cooled potatoes, salt, pepper, minced Serrano peppers, bacon and chopped cilantro. Combine olive oil and Balsamic Honey Vinegar in a measuring cup and stir. (I started with 1/4 cup of Balsamic and 1/8 cup of olive oil because Mark’s taste buds are not too adventuresome!) Taste and add more salt, pepper or Balsamic Honey Vinegar/olive oil, as needed. Stir well to combine.
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