Anne Burrell Super Zesty Potato Salad is a quick summer side made with red bliss potatoes, bacon and homemade Dijon mayo, ready in 35 minutes. That makes it a go-to for Memorial Day cookouts, summer potlucks or any outdoor picnic, since the tangy flavors only improve as it chills.
The key step is making mayo from scratch in a food processor, because slowly drizzling oil creates a thick emulsion that clings to each potato. Using store-bought instead would lose the sharp tang that red wine vinegar and Dijon bring to this dressing.
Most potato salads use jarred mayo alone, but this version layers red wine vinegar at every stage, from the dressing to the warm bacon mixture. Tossing the potatoes while still hot lets them absorb that acid, so each bite carries flavor all the way through.
Anne Burrell Super Zesty Potato Salad
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings15
minutes20
minutes475
kcalA bold take on classic potato salad that starts with from-scratch Dijon mayo and folds it into warm potatoes with crispy bacon. Red onion and celery round out the mix for a tangy, crowd-ready side that keeps getting better in the fridge.
Ingredients
- For the Homemade Mayo:
2 large egg yolks
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
Kosher salt
1 1/2 cups neutral-flavored oil (vegetable, canola or peanut)
- For the Salad:
2 1/2 pounds small red bliss potatoes, quartered
3 cloves garlic, smashed
Kosher salt
6 slices bacon, chopped
2 tablespoons extra-virgin olive oil
1 red onion, diced
3 stalks celery, diced
1/2 cup red wine vinegar
1/2 cup Dijon mustard
Directions
- Make the mayo:Combine the egg yolks, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard and a pinch of salt in a food processor. With the motor running, slowly drizzle in the oil until the mixture is thick and emulsified. Set aside.
- Boil the potatoes:Place the quartered potatoes and smashed garlic in a large pot, cover with cold water and season generously with salt. Bring to a boil and cook until fork-tender, about 10 minutes. Remove any pieces that finish early.
- Cook the bacon mixture:Heat the olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 10 minutes. Stir in the diced onion, celery and 1/2 cup red wine vinegar.
- Combine and chill: Drain the potatoes and add them to the skillet with the bacon mixture. Fold in 1 1/2 cups of the homemade mayo and 1/2 cup Dijon mustard. Season with salt and refrigerate until cold before serving.
FAQs
Can I make this potato salad the day before?
This salad tastes best after chilling for at least two hours, so making it the morning of your event works well. The flavors meld and the dressing settles into the potatoes the longer it sits in the fridge. Give it a good stir and a fresh taste for salt before you bring it to the table.
Why make homemade mayo instead of using store-bought?
Homemade mayo built with red wine vinegar and Dijon gives a sharper, brighter flavor than anything from a jar. The tang from the vinegar cuts through the richness of the oil and bacon fat, which store-bought versions cannot match. That balance of acid and fat is what gives this potato salad its signature zesty character.
What type of potato works best if red bliss is not available?
Any waxy potato like Yukon Gold or fingerling holds its shape after boiling, which keeps the salad from turning mushy. Russets break apart too easily and create a paste-like texture once they absorb the dressing. Cut whatever variety you choose into quarter-sized pieces so they cook at the same rate and hold up to tossing.
Can I leave out the bacon to make a vegetarian version?
Removing the bacon takes away a smoky depth, so adding a pinch of smoked paprika to the dressing helps fill that gap. Cook the onion and celery in olive oil to soften them before folding everything together with the potatoes. The homemade mayo carries enough punch on its own to keep each bite of the salad interesting.*
How long does this potato salad keep in the fridge?
Stored in an airtight container, this salad stays fresh in the fridge for up to three days without losing flavor. The homemade mayo contains raw egg yolks, so it should not sit at room temperature for more than two hours. Discard any portion that has been left out at a gathering longer than that window.
