Description

This potato salad features tender red potatoes, crispy bacon, and a tangy dressing that makes it a go-to for gatherings and quick dinners. Its simple prep and mouthwatering flavor are sure to please!

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

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Instructions

Boil a large pot of water and add 2 pounds of diced red potatoes; cook until tender, about 10 to 12 minutes before draining.
In a skillet, add 1 pound of diced bacon and cook over medium heat until crisp, around 8 to 10 minutes. Remove bacon with a slotted spoon and set aside, keeping the grease in the pan.
Sauté 1 cup of diced red onion in the bacon grease for 5 minutes until soft. Stir in 1/4 cup of distilled white vinegar, 1/4 cup of olive oil, 2 tablespoons of granulated sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper; heat through for 1 to 2 minutes.
Combine the sauce with the cooked potatoes and toss in the bacon and 1/4 cup of chopped fresh parsley. Serve hot or chill for a cold option.

Notes

Feel free to add more herbs like chives or dill for extra flavor.
For a vegan version, substitute bacon with smoked tofu and use a vegan mayonnaise in the dressing.
If making ahead, prepare the potatoes and dressing separately and combine just before serving.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 8g
Cholesterol: 20mg