Potato Salad with Bacon
User Reviews
5
Potato Salad with Bacon
Description
The potatoes are halved and boiled until tender, then cooled and lightly tossed with white vinegar to add subtle acidity. Meanwhile, bacon is cooked until crisp, and its fat reserved to enrich the dressing. The dressing mixes mayonnaise with garlic powder, smoked paprika, Dijon mustard, vinegar, and the reserved bacon fat, delivering a smoky and flavorful coating for the potatoes.
After cooling, the potatoes are combined with the dressing, crispy bacon pieces, chopped scallions, and fresh parsley for herbaceous notes and texture contrasts. This salad balances creamy and crispy elements with fresh and smoky accents.
It serves well as a side dish for gatherings and can accommodate 6-8 servings depending on portion size.
Ingredients
- 3 pounds potatoes baby/petite Yukon Gold
- 1 tablespoon white vinegar
- 1 (12 ounce) Bacon cut into small pieces, package
- 1/3 cup scallions chopped
- 2 tablespoons parsley chopped, fresh
Dressing:
- 1 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 tablespoon bacon fat from frying the bacon
- salt to taste
- black pepper to taste
Instructions
- Cut potatoes into halves, place them into a pot, then cover the potatoes with water and boil over high heat until cooked (approx. 15 minutes from when they start to boil). Once they're cooked, rinse them under cold water and let them drain in a colander for a minute or two. Return them to the pot and sprinkle with 1 tablespoon of vinegar (I lightly toss them). Let them finish cooling for about 15 minutes or so.
- Meanwhile, cook the bacon in a skillet over medium/medium-high heat until crispy. Transfer the bacon to a paper towel lined plate once it's done. Reserve about a tablespoon of the bacon fat for the dressing.
- Prep your other ingredients and make the dressing by combining the dressing ingredients in a medium bowl. Taste and adjust the dressing as needed (e.g. add more smoked paprika or vinegar).
- When the potatoes have cooled, add them to a bowl that is large enough to comfortably toss the ingredients together. Toss the potatoes with the dressing, scallions, parsley, and bacon.
- Serve immediately (it's good a little bit warm) or chill in the fridge (covered) for an hour prior to serving.
Notes
- Serves 6-8 people depending on portion sizes.
- Use baby Yukon Gold potatoes for creamy texture and even cooking.
- Reserve bacon fat from cooking to add smoky flavor to the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 967mg | 40% |
| Potassium | 963mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 36mg | 40% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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