Forget everything you think you know about potato salad. This isn't your grandma's limp, mayonnaise-drenched side dish. This is Whole Hog Potato Salad – a vibrant, flavorful explosion that takes the classic to a whole new level. We're talking tender potatoes, crispy bacon, succulent pulled pork, and a tangy, creamy dressing that will have you reaching for seconds (and thirds!).
This recipe is designed to be adaptable to your tastes and what you have on hand. Feel free to adjust the ingredients and seasonings to create your perfect version. Let's get started!
What Makes This Whole Hog Potato Salad Unique?
This recipe elevates the traditional potato salad by incorporating the richness of pulled pork and the smoky crunch of bacon. It's a hearty, satisfying dish perfect for barbecues, potlucks, or any gathering where you want to impress your guests. The combination of textures and flavors creates a truly unforgettable eating experience.
Ingredients:
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For the Pulled Pork:
- 2 lbs pork shoulder (butt roast)
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
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For the Potato Salad:
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 6 slices bacon, cooked crisp and crumbled
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tbsp apple cider vinegar
- 1 tbsp celery seed
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Pulled Pork:
- Season the pork shoulder generously with salt, pepper, smoked paprika, chili powder, and cumin.
- Heat olive oil in a large Dutch oven or slow cooker over medium-high heat. Brown the pork shoulder on all sides.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Pour in the chicken broth, apple cider vinegar, and brown sugar. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 3-4 hours on the stovetop, or 6-8 hours on low in a slow cooker, or until the pork is very tender and easily shreds.
- Remove the pork from the pot and shred with two forks. Reserve the cooking liquid.
2. Cook the Potatoes:
- Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain well.
3. Make the Dressing:
- In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, celery seed, salt, and pepper.
4. Assemble the Potato Salad:
- Add the cooked potatoes, shredded pulled pork, crumbled bacon, chopped celery, and red onion to the bowl with the dressing.
- Gently toss to combine. Add a little of the reserved pork cooking liquid if needed to adjust the consistency.
5. Serve & Enjoy:
- Garnish with fresh parsley and serve chilled or at room temperature.
Frequently Asked Questions (FAQs)
Can I make this potato salad ahead of time?
Yes! This potato salad actually tastes even better the next day, allowing the flavors to meld. Make it a day or two in advance and store it in the refrigerator.
What kind of potatoes are best for potato salad?
Yukon Gold potatoes are a great choice because they hold their shape well and have a creamy texture. However, you can also use red potatoes or russet potatoes. Just be sure to cook them until they are tender but not mushy.
Can I use leftover roasted pork instead of pulled pork?
Absolutely! Leftover roasted pork works perfectly in this recipe. Just shred it and add it to the potato salad.
What are some other additions I can make to this recipe?
Feel free to get creative! Some delicious additions include hard-boiled eggs, pickles, jalapenos, or different types of herbs.
How do I store leftover potato salad?
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
This Whole Hog Potato Salad recipe is sure to be a crowd-pleaser. Its unique combination of flavors and textures will elevate your next gathering. Enjoy!
