Description
This recipe for potato salad stands out with its delightful combination of tender potatoes, crispy bacon, and a tangy dressing. It’s a crowd-pleaser, perfect for picnics, barbecues, or as a hearty side dish for any meal! Quick to prepare and filled with flavor, it’s a must-try for every food enthusiast.
Ingredients
Scale
- 2 pounds diced red potatoes
- 1 pound bacon
- 1 cup diced red onion
- 1/4 cup distilled white vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Boil 2 pounds of diced red potatoes in a large pot of water until tender, about 10 to 12 minutes. Drain and place in a mixing bowl.
- In a cold large skillet, add 1 pound of diced bacon. Heat over medium heat and cook until crispy, stirring occasionally for about 8 to 10 minutes. Remove bacon using a slotted spoon and place it on a paper towel-lined plate, leaving the grease in the pan.
- Add 1 cup of diced red onion to the bacon grease and cook for 5 minutes until the onions soften. Whisk in 1/4 cup distilled white vinegar, 1/4 cup olive oil, 2 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper until heated through, for about 1 to 2 minutes.
- Pour the sauce over the cooked potatoes. Toss with the bacon and 1/4 cup chopped fresh parsley. Serve immediately or chill for a cold version.
Notes
This salad can be served warm or chilled, depending on your preference.
Feel free to add more herbs such as dill or chives for an extra flavor boost.
For a lighter version, consider using turkey bacon instead of regular bacon.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg