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This warm potato salad made with Old No. 1 Universal BBQ Rub, bacon, rosemary, and caramelized onions is perfect for warming you up on a cool autumn day. 

Featured Seasoning: Old No. 1

Why it works: The seductive coziness of hot paprika, anise, cinnamon, and black pepper combine beautifully with the tang of apple cider vinegar and smoky bacon to warm you from the inside out.

Warm Potato Salad with Bacon and Old No. 1

Print Friendly and PDF   Prep Time: 10 min    Cook Time: 30 min    Yields: 6-8 servings


  • 3 pounds of red potatoes, cut into bite-sized pieces
  • 6 slices of bacon, chopped
  • 1 medium yellow onion, thinly sliced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons water
  • 2 teaspoons Old No. 1 Blend
  • Fresh rosemary for garnish (optional)


  1. Place potatoes in a pot of cold salted water. Bring to a boil and cook for 10-15 minutes, or until fork tender. Set aside in a large bowl.
  2. While the potatoes are cooking, add diced bacon to a heavy skillet and cook until crisp, about 5 minutes. Remove from skillet with a slotted spoon and add to potatoes.
  3. Drain all but 2 tablespoons of bacon grease and return skillet to medium heat.  Add onion to skillet and cook over medium-low heat until caramelized and brown, about 20 minutes. (Don't skip this step, and be careful not to burn the onion!)
  4. When the onions are a deep, caramel brown, add them to the bacon and potatoes.
  5. Combine apple cider vinegar, water, and Old No. 1 in a small bowl and mix with a wire whisk. Pour this mixture into the skillet with the bacon drippings and cook over medium-high heat for about 2 minutes, or until the sauce is thickened. Be sure to scrape all of the browned bits from the bottom of the skillet.
  6. Pour sauce over the potato mixture and toss until well-coated. Serve warm. Garnish with a sprig of fresh rosemary.

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