Description
This potato salad pairs tender potatoes with crispy bacon and a tangy dressing for an irresistible side dish. Perfect for gatherings or a quick weekday meal.
Ingredients
Scale
- 2 pounds diced red potatoes (or sliced)
- 1 pound bacon (diced)
- 1 cup diced red onion (1 medium 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
- Bring a large pot of water to a boil. Add the diced red potatoes and boil until tender, about 10 to 12 minutes. Drain and place in a mixing bowl.
- In a large skillet, add the diced bacon and cook over medium heat until crisp, about 8 to 10 minutes. Use a slotted spoon to remove and set aside, leaving the grease in the pan.
- In the same pan, add the diced red onion and cook for 5 minutes until soft. Mix in the vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper, heating through for about 1 to 2 minutes.
- Pour the warm sauce over the cooked potatoes. Toss with the bacon and chopped parsley. Serve hot or chill for a cold salad.
Notes
For extra flavor, use a mix of herbs in the dressing.
Chilling the salad enhances the flavors, making it ideal for picnics.
Feel free to experiment with different types of potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg