Chunky Hot Potato Salad - Bonita's Kitchen

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat and calories.

Peel and cube about 4 potatoes to make 4 to 6 cups of cubed potato.

Soak cubed potatoes in cold water to remove some starch.

Strain off the water and add potatoes to a pot of boiling water with 1/2 teaspoon of sea salt.

Boil potatoes until fork-tender.

In another pot, boil 2 large eggs, leaving one egg to scramble.

Whisk the scrambled egg until slightly blended and set aside.

In a frying pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

Add the chopped onion to the pan and fry for a few minutes until starting to soften.

Add 1 diced red bell pepper to the pan and cook for a few more minutes.

Season with 1/2 teaspoon of black pepper, 1/2 teaspoon of sea salt, and 1 teaspoon of onion powder, mixing through.

Add 1 teaspoon of white granulated sugar and 1/4 cup of white vinegar to the mixture and stir.

Scoop some of the mixture into the egg mixture to temper it, then reduce heat.

Drain the boiled potatoes and add them to the pan with the onion and pepper mixture, along with another chunk of butter.

Mix everything together until well combined.

Peel the boiled egg and cut it into small chunks, similar in size to the potatoes and peppers.

Transfer the potato salad to a serving plate and top with the boiled egg, green onions, and parsley.

Sprinkle with paprika and additional black pepper to taste.

Equipment Needed

Spice Level:

Allergens