Potato Salad with Bacon
User Reviews
4.4
Potato Salad with Bacon
Description
Potato Salad with Bacon starts by boiling baby gold potatoes until fork-tender, then cooling and cutting them to manageable pieces. Bacon is cooked crisp in a skillet, and the rendered fat is used to sauté diced red onion and minced garlic until soft and fragrant. The bacon is crumbled and combined with the cooked vegetables along with fresh sweet corn kernels, spinach leaves, and chopped parsley to add vibrant color and flavor.
The dressing is a vinaigrette made by whisking together olive oil, red wine vinegar, Dijon mustard, and a touch of sugar, salt, and black pepper to bring brightness and balance to the richness of the bacon and the mild potatoes. The salad components are gently tossed together while the potatoes are still warm to absorb the dressing well.
This potato salad pairs well with grilled meats, sandwiches, or as a stand-alone dish for lunch or dinner. The combination of textures includes tender potatoes, crisp bacon, and fresh greens.
The recipe is adapted from Woman's Day and does not specify additional storage or serving tips.
Ingredients
Bacon Potato Salad
- 2 pounds gold potato baby size
- 2 teaspoons salt for the boiling water
- 1 pound Bacon
- red onion diced small, small/medium
- 2 cloves garlic peeled and finely minced or pressed
- 1 sweet corn 3/4 cup frozen corn may be substituted, medium/large ear, kernels cut off, fresh
- 1 to 2 cups spinach loosely measured, fresh baby
- ½ cup parsley regular or Italian flat-leaf, finely chopped, fresh
Dressing
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons Dijon mustard
- 1 teaspoon granulated sugar or to taste
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.
- To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it’s cool enough, crumble it; set aside.
- To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
- In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.
- To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.
- Halve or quarter the potatoes depending on their size and add to the large bowl. Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container – don’t pour it down the drain), corn, spinach, parsley, and toss well to combine.
- Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.
- Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.
Notes
- Baby gold potatoes are boiled until fork-tender and cooled before mixing to maintain texture.
- Cook bacon until desired crispness, then crumble to distribute flavor evenly.
- Use the bacon fat to sauté onions and garlic for added depth in the salad.
- Fresh sweet corn kernels and spinach add color and freshness to the salad.
- Dressing is a balanced mixture of olive oil, red wine vinegar, Dijon mustard, sugar, salt, and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 312kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 884mg | 37% |
| Potassium | 541mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 573IU | 11% |
| Vitamin C | 24mg | 27% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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