Recipe Background
Labor Day is it: the final hurrah before the fall sets in, school begins, and everyone prepares to bundle up for winter. But there's time enough for one more blowout summer cookout and one more unbelievable potato salad. The Ultimate Labor Day Potato Salad makes sure to fulfill all the reviving and relaxing promises of the holiday in each and every bite. The potatoes are tender and fluffy, taking a leisurely summer swim in a creamy, savory, and tangy sauce with plenty of herb and garlic flavor. White onion brings the crunch and bacon brings the saltiness and fattiness to the party. The Ultimate Labor Day Potato Salad is guaranteed to be gobbled up before the burgers are halfway cooked, so make sure you make enough for everyone!
Labor Day is it: the final hurrah before the fall sets in, school begins, and everyone prepares to bundle up for winter. But there's time enough for one more blowout summer cookout and one more unbelievable potato salad. The Ultimate Labor Day Potato Salad makes sure to fulfill all the reviving and relaxing promises of the holiday in each and every bite. The potatoes are tender and fluffy, taking a leisurely summer swim in a creamy, savory, and tangy sauce with plenty of herb and garlic flavor. White onion brings the crunch and bacon brings the saltiness and fattiness to the party. The Ultimate Labor Day Potato Salad is guaranteed to be gobbled up before the burgers are halfway cooked, so make sure you make enough for everyone!
Ingredients
- 8 slices bacon
- 4 medium-sized red potatoes cut into 3/4-inch cubes
- 1 large white onion cut into 1/2-inch-thick strips
- 2 teaspoons salt
- 1 1/4 teaspoons pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried crushed rosemary
- 1/8 teaspoon celery seeds
- 5 1/2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- fresh parsley optional, chopped, for garnish
Directions
- Preheat the grill to medium-high heat.
- In a large skillet on the stove-top over medium-high heat, cook the bacon until crisp, about 8-10 minutes.
- Transfer the bacon to paper towels to drain, reserving the drippings in the skillet.
- Crumble the bacon.
- Add the potatoes, onion, salt, pepper, paprika, garlic powder, thyme, rosemary, and celery seeds to the hot drippings in the skillet, tossing to coat everything.
- Using a slotted spoon, transfer the potato mixture to a grill wok or a metal basket.
- Grill the potato mixture, covered with the grill lid and stirring every 5 minutes, until the potatoes are tender, about 30 minutes.
- Transfer the potato mixture to a large bowl.
- Add the mayonnaise, Dijon mustard, and Worcestershire sauce to the mixture, tossing everything together to coat.
- Stir in the bacon crumbles.
- Garnish with parsley and serve warm.
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