Description
Get ready for The Best Potato Salads (Plus the Sides I Always Bring With Them) packed with flavor, simple to prepare, and the perfect side dish for any meal. Enjoy the delightful combination of red potatoes, crispy bacon, and a zesty dressing that will please any crowd!
Ingredients
Scale
- 2 pounds diced red potatoes (or sliced)
- 1 pound bacon (diced)
- 1 cup diced red onion (1 medium onion)
- 1/4 cup distilled white vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Add 2 pounds of diced red potatoes and cook until tender, about 10 to 12 minutes. Drain the potatoes and transfer them to a mixing bowl.
- In a cold large skillet, add 1 pound of diced bacon. Heat over medium and cook, stirring occasionally, until crisp, about 8 to 10 minutes. Use a slotted spoon to remove the bacon, leaving the grease in the skillet.
- Add 1 cup of diced red onion to the hot grease and sauté for 5 minutes until soft. Whisk in 1/4 cup of distilled vinegar, 1/4 cup of olive oil, 2 tablespoons of sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Heat through for 1 to 2 minutes.
- Pour the mixture over the cooked potatoes. Toss in the bacon and 1/4 cup of chopped parsley. Serve hot or chill for a cold dish.
Notes
Feel free to use yellow potatoes instead of red if preferred.
For added flavor, consider drizzling with a bit more olive oil before serving.
This salad can be made a day ahead and is great for picnics!
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg