This red, white and blueberry potato salad, doesn’t just look the part, it actually tastes great as well. With creamy white potatoes studded with sweet blueberries and salty bacon, it strikes a pleasant balance between savory and sweet that will keep you going back for more. To make the salad a little more interesting I’ve included some onions that are salted and rinsed to take off the pungent edge, while giving them a crunchy texture that’s the perfect compliment to the crisp bacon, juicy blueberries and tender potatoes.
22.3 ounces (630 grams) new potatoes
6.35 ounces (180 grams) bacon
1.76 ounces (50 grams, 1/4 small) onion, sliced thinly
1/3 cup mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon salt
4.59 ounces (130 grams) blueberries
Wash the potatoes and put them whole into a large pot and cover the potatoes with 2 inches of cold water. Bring the water to a boil and then lower the heat to maintain a bare simmer until you can pass a toothpick through the potatoes.Meanwhile, place a cooling rack on a baking sheet with a rim and then lay the bacon out onto the rack, in a single layer. Put the sheet in the oven and turn the heat onto 400 degrees F. Bake the bacon until crisp (about 15-20 minute). Watch the bacon closely towards the end as the difference between crisp and burnt is a few seconds. Drain the bacon on paper towels and let it cool.Put the sliced onions in a bowl and add about 1/4 teaspoon of salt. Let the onions wilt for about 15 minutes.