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Chicago Dog Potato Salad
This potato salad takes a detour through Chicago, piling on tangy mustard, snappy pickles, fresh herbs, and smoky bacon for a dish that’s as bold and colorful as the city itself. It’s perfect for picnics, barbecues, potlucks, or any time you want a little summer on your plate.
Active Time: 20 Min
Total Time: 30 Min
Servings: 4 to 6
Ingredients
- 3 lbs tri-color marble potatoes
- Kosher salt, to taste
- ⅓ cup Plochman’s The Works® Mustard
- Zest and juice of 1 lemon
- 1 garlic clove, minced
- ¼ cup mayonnaise
- ¼ cup extra virgin olive oil
- 1 tsp freshly ground black pepper
- 1 cup cherry tomatoes, halved
- ½ cup thinly sliced dill pickles
- ¼ cup thinly sliced shallot
- 2 fresno peppers, thinly sliced
- ½ bunch fresh parsley, minced
- ½ bunch fresh dill, minced
- ½ bunch chives, thinly sliced
- ½ cup bacon bits
Directions
- In a large pot, cover the potatoes with cold water and season with salt. Bring to a simmer and cook, stirring occasionally, until the potatoes are easily pierced with a fork, about 12 minutes. Drain and allow to cool completely, at least 30 minutes. Slice the potatoes in half.
- In a small bowl, combine the mustard, lemon zest and juice, garlic, mayonnaise, olive oil, black pepper, and salt to taste. Stir until smooth.
- In a large bowl, combine the potatoes, dressing, tomatoes, pickles, shallot, fresno peppers, parsley, dill, and chives. Toss to coat.
- Transfer the potato salad to a serving platter and garnish with bacon bits.
