Description
A delicious and flavorful Crispy Bacon Potato Salad that combines tender baby potatoes with crispy bacon and a creamy dressing.
Ingredients
- 3 lb baby potatoes (Yukon Gold or red potatoes)
- 6 slices thick-cut bacon, cooked until crispy and crumbled
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 3 green onions, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup red onion, finely diced
- 1 tsp salt, plus more for boiling the potatoes
- ½ tsp ground black pepper
- ½ tsp smoked paprika
Instructions
- Cook the potatoes. Place the baby potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce the heat to medium and simmer for 12–15 minutes, or until the potatoes are fork-tender but not falling apart.
- Drain and cool. Drain the potatoes thoroughly and let them cool for about 10 minutes. Cut larger potatoes into halves or quarters, leaving smaller potatoes whole.
- Cook the bacon. While the potatoes cool, cook the bacon in a skillet over medium heat for 6–8 minutes, turning as needed, until crispy. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, crumble into small pieces.
- Prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper until smooth. Stir in the diced red onion, sliced green onions, and chopped parsley.
- Combine the salad. Add the slightly warm potatoes to the dressing. Gently fold until the potatoes are evenly coated, taking care not to mash them.
- Add the crispy bacon. Fold in most of the crumbled bacon, reserving a little for garnish.
- Chill the salad. Cover and refrigerate for at least 1 hour, preferably 2–3 hours, to allow the flavors to develop.
- Garnish and serve. Give the salad a gentle stir before serving. Sprinkle the reserved crispy bacon, extra parsley, and sliced green onions over the top.
Notes
- Use the right potatoes: Yukon Gold and red potatoes hold their shape well after boiling.
- Dress while warm: Slightly warm potatoes absorb the dressing better, creating a more flavorful salad.
- Keep the bacon crispy: For the best texture, reserve some bacon to sprinkle on just before serving.
- Adjust the tanginess: Add another teaspoon of apple cider vinegar if you prefer a sharper dressing.
- Make it ahead: Prepare the salad a day in advance for an easy party side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg