Ensalada clásica de patata con beicon extra crujiente

Ingredientes

• 2 lbs Yukon Gold potatoes, cut into 3/4-inch dice
• 8 oz thick-cut bacon
• 3/4 cup full-fat mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 cup finely diced red onion, soaked in cold water for 10 minutes and drained
• 1/2 cup diced celery
• 1/3 cup sweet pickle relish
• 2 hard-boiled eggs, chopped
• Salt, to taste
• Black pepper, to taste
• Paprika, for garnish

Preparación

1. 1

   Place the diced potatoes in a large pot and cover with cold water by 1 inch. Season the water generously with salt. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, until fork-tender but not falling apart.

2. 2

   Drain the potatoes in a colander and spread them out on a baking sheet in a single layer to steam dry for about 10 minutes.

3. 3

   While the potatoes cool, place the bacon strips in a cold skillet. Turn the heat to medium and cook slowly, rendering the fat, until the bacon is deep golden and very crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the rendered bacon fat.

4. 4

   In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and a generous pinch of black pepper. While whisking, slowly drizzle in the reserved warm bacon fat until fully emulsified.

5. 5

   Add the warm, steamed-dry potatoes to the bowl with the dressing. Gently fold with a rubber spatula until the potatoes are evenly coated.

6. 6

   Add the chopped hard-boiled eggs, diced celery, drained red onion, sweet pickle relish, and half of the crispy bacon (crumbled). Fold gently until just combined. Be careful not to break up the potatoes.

7. 7

   Transfer the potato salad to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours, or up to overnight, to let the flavors meld.

8. 8

   Just before serving, stir gently. Taste and adjust seasoning with salt and pepper. Crumble the remaining bacon on top and dust with paprika.