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Potato Salad with Bacon

🥓🥔🎉 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!

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 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
  4. 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.
  5. 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.
  6. 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.
  7. Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.
  8. 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

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

% 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.