Smoky crunch and a silky texture that redefines comfort in every bite. It is the perfect union between the noble potato and the rebellion of well-browned bacon, all bound by an irresistible citrus cream. A vibrant classic that lifts any barbecue or family lunch.
Peel the potatoes and cut them into medium, even cubes so you do not end up with some raw and others falling apart. Finely chop the red onion, spring onion, and parsley; cut the bacon into short strips.
Place the potatoes in a pot with the water and most of the salt
Turn what you find into an experience you can actually bring to your kitchen.
Brown the bacon in a skillet over medium heat for 6 to 8 minutes, until crisp and rendered. Move it onto paper towels and keep one spoonful of the rendered fat in the skillet.
With that warm fat, sauté the red onion for 1 minute, just enough to tame the raw edge without making it fully sweet. Turn off the heat, add the warm potatoes, and toss gently so they get coated without breaking.
In a bowl, mix the mayonnaise, plain yogurt, lemon juice, mustard, pepper, and the remaining salt until creamy. Fold in the warm potatoes, spring onion, parsley, and most of the bacon. Mix gently and finish with the remaining bacon on top to keep the crunch.
