Potato Salad with Bacon
User Reviews
4.4
846 reviews
Good
Potato Salad with Bacon
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🥓🥔🎉 This no mayo potato salad is studded with crispy bacon pieces and coated in a tangy vinegar dressing. It's ready in just 30 minutes and the whole family will love it! Perfect for picnics, potlucks, casual entertaining, and the perfect EASY side dish!
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Ingredients
Bacon Potato Salad
- 2 pounds baby gold potatoes
- 2 teaspoons salt for the boiling water
- 1 pound Bacon
- one small/medium red onion diced small
- 2 cloves garlic peeled and finely minced or pressed
- 1 medium/large ear fresh sweet corn with kernels cut off 3/4 cup frozen corn may be substituted
- 1 to 2 cups fresh baby spinach loosely measured
- ½ cup fresh parsley regular or Italian flat-leaf, finely chopped
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 pepper or to taste
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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
- Recipe adapted from Woman's Day
Nutrition Information
Show Details
Serving
1
Calories
312kcal
(16%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
30mg
(10%)
Sodium
884mg
(37%)
Potassium
541mg
(15%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
573IU
(11%)
Vitamin C
24mg
(27%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.4
846 reviews
Good
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