How to make creamy potato salad with bacon and scallions recipe

How to make creamy potato salad with bacon and scallions recipe. This creamy potato salad with bacon and scallions uses red potatoes, which hold their shape during cooking and look nice with their skins on. You know, one of the tricks to a good salad is to sprinkle the hot potatoes with cider vinegar because they absorb it as they cool and the salad tastes better later. And try to use potatoes that are slightly larger than eggs.

Ingredients:

• 16 small red potatoes (3–31/2 pounds)
• 2 tablespoons cider vinegar, plus more for sprinkling
• 1/2 teaspoon coarse salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 5 strips bacon, rendered until golden brown, broken up into pieces
• 4 celery stalks, halved lengthwise and thinly sliced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh parsley
• 3/4 cup mayonnaise
• 2 tablespoons warm water, or more if needed
• 1/2 teaspoon sugar
• 1 bunch scallions, trimmed and thinly sliced on an extreme diagonal

Procedure:

1. In a saucepan fitted with a steamer insert, steam the potatoes over several inches of boiling water, covered, over high heat, for 15 to 20 minutes, or until they are tender when pierced with a skewer. (If your pan is too small for a steamer insert, you can boil the potatoes for 15 to 20 minutes.)
2. Use a slotted spoon to remove the potatoes from the pan and put them in a large shallow bowl. When they are still quite hot, slice the potatoes 1/4 inch thick.
3. Sprinkle them with the vinegar, salt, and pepper.
4. Cool, stirring occasionally. Gently but thoroughly stir in the bacon, celery, onion, and parsley.
5. In a small bowl, whisk together the mayonnaise, 1 tablespoon of the water, sugar, and a pinch each of salt and pepper. The dressing should be of pouring consistency. If it’s too thick, add more water, 1 teaspoon at a time.
6. Pour the dressing over the potatoes, and toss gently.
7. Taste for seasoning and add more vinegar, salt, and pepper, if you like.
8. Garnish with scallions and serve or cover tightly with plastic wrap and refrigerate for several hours.