Potato Salad with Bacon

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4.4 from 846 votes

This potato salad combines baby gold potatoes with crisped bacon, sautéed red onion and garlic, sweet corn kernels, fresh spinach, and parsley, tossed in a tangy dressing of olive oil, red wine vinegar, Dijon mustard, sugar, salt, and pepper. The dish balances the earthiness of potatoes with smoky bacon and fresh greens, creating a hearty yet bright salad suitable for picnics or meals.

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings: 10 cups

Calories: 312 kcal

Course: Side Dish, Salad

Cuisine: German

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 10 cups

Amount Per Serving

Calories 312

% 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.