The perfect simple potato salad for your next barbecue or family get together.
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Potatoes make the perfect side dish year round, but there is something special about a potato salad during a summer barbecue. I often have to choose between this potato salad with bacon or this Italian Style Potato Salad which is a lighter potato salad.
Ingredients
- Baby Potatoes – Use baby gold potatoes if you can find them.
- Water – Used to boil the potatoes
- Sea Salt – For seasoning the potato water then additional for seasoning the salad. I like to use fine sea salt.
- Green Onions (Scallions) – Use the whole green onion
- Bacon – Use your favorite brand of bacon
- Parsley – Fresh flat leaf parsley
- Mayonnaise – Use your favorite brand. Do not use Miracle
Whip - Dijon Mustard – Adds a nice tangy flavor to the potato salad
- Black Pepper – Fresh ground pepper
Instructions
- Scrub the potatoes then cut them in half and place them into a large pot with salted water.
- Boil the potatoes until they are fork tender about 40 minutes, then drain them and add them to a serving bowl.
- While the potatoes are boiling add parchment paper to a large baking sheet and place the bacon onto the parchment paper in an even layer. Place the baking sheet into the cold oven and turn the oven on to 400°F.
- Cook the bacon until slightly crispy approximately 12 minutes. You can cook it more or less as desired.
- Once the bacon is cooked, remove it from the oven and drain the slices onto a paper towel lined plate and set it aside. Once cooled cut or crumble the bacon into small pieces.
- Wash and trim the ends off the green onions, then slice the green onions (including the white part) and set it aside.
- Once the potatoes are fork tender, drain and let them sit for a few minutes to cool off.
8. Add the mayonnaise, dijon mustard, crumbled bacon and green onions and gently combine.
9. Add salt and pepper to taste and a bit more dijon if you want it a bit more tangy.
10. Sprinkle the potatoes with the minced parsley.
Recipe tips
- It doesn’t matter if you cut the potatoes before boiling or after but if you want them to cook a bit faster cut them before you boil them.
- Add the bacon to a cold oven then let it cook as the oven comes up to temperature.
Storage Tips
- Store the potato salad in the refrigerator up to 3 days
Simple Potato Salad With Bacon
A creamy potato salad with bacon that's delicious as a side dish for your next barbecue.
Ingredients
- 3 lbs Potatoes, Baby
- 6-7 cups Water
- 2 tbsp Sea Salt, fine plus more for seasoning
- 5 Green Onions (Scallions) use the white and green parts
- 6 pieces Bacon
- 2 tbsp Parsley, flat leaf
- 1/2 cup Mayonnaise
- 1 tbsp Dijon Mustard
Instructions
- Scrub the potatoes then add them to a large pot.
- Cover the potatoes with water ensuring they have enough room to move around in the pot.
- Add the 2 tbsp of salt to the water.
- Bring the pot to a boil and boil the potatoes until they are fork tender approximately 40 minutes.
- Add parchment paper to a large baking sheet and place the bacon onto the parchment paper in an even layer. Place the baking sheet into the oven and turn the oven on to 400°F.
- Cook the bacon until slightly crispy approximately 12 minutes. You can cook it more or less as desired.
- Once the bacon is cooked, remove it from the oven and drain the slices onto a paper towel lined plate and set aside. Once cooled cut or crumble the bacon into small pieces.
- Wash and trim the ends off of the green onions, then slice the green onions (including the white part) and set it aside.
- Once the potatoes are fork tender, drain and let them sit for a few minutes to cool off.
- When the potatoes are cool enough to handle, cut them in half and place them into a large serving bowl.
- Add the mayo, dijon mustard, crumbled bacon, green onions and gently combine.
- Add salt and pepper to taste, and a bit more dijon if you want it a bit more tangy.
- Sprinkle the potatoes with the minced parsley.
Nutrition
Serving: 1cupCalories: 310kcalCarbohydrates: 41gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 2514mgPotassium: 999mgFiber: 5gSugar: 2gVitamin A: 230IUVitamin C: 48mgCalcium: 48mgIron: 2mg
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