Potato Salad with Bacon and Crispy Leeks

Time to Cook: 
20 min
Time to Prepare: 
20 min
Number of Servings: 
2-3
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Change up your potato salad with crispy leeks and salty bacon! This recipe keeps things small but it's easily doubled. The trick is taking your time with the leeks-cooking them over low heat allows them to get nice and crispy.

Small sized potato salad with crispy leeks and salty bacon

Ingredients

1 lb baby potatoes, halved

2 pieces of bacon, cooked and crumbled (reserve the leftover fat)

1 leek, thinly sliced

2 hard boiled eggs

2 Tbsp Italian parsley, finely chopped

Dressing:

2 Tbsp plain yogurt

3 Tbsps mayonnaise

1/2 tsp sweet hot mustard

1/4 tsp salt


Directions

1. In a large pot, boil the baby potatoes until fork tender. Drain and let cool. Once the potatoes are cool to room temperature, you can cut them into quarters or even smaller if you wish.

2. While the potatoes are cooking, slice the leeks thinly. Separate them into rings and wash them well with cold water to get rid of any gritty bits that might be between the layers. Shake them well to get rid of any excess moisture and then let sit to dry somewhat.

3. Saute the leeks in a frypan over medium heat in about 1 Tbsp of the reserved bacon fat. Once they have softened and browned slightly, turn the heat to low and let them continue to slowly cook, stirring often as they become a darker brown and more crispy. You don't want them to burn, but you do want them to almost caramelize. Once they have more color and have softened, sprinkle them with the sugar and continue to cook until they begin to become a little crispy. Remove the pan from the heat and allow them to cool.

4. In a large bowl, toss together the cooked and cooled potatoes, bacon, and leeks. Add the parsley and chopped hard boiled eggs before gently stirring together.

5. In a small bowl, stir together the mayonnaise, yogurt, and mustard. Add salt and pepper to taste. Scrape the dressing into the bowl with the potatoes and eggs, gently tossing so as to coat everything well. Put the salad into the fridge and chill it for about an hour before serving.