A tangy and warm potato salad with a bacon vinaigrette.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Difficulty
Easy
Skills Required
None
Ingredients & Nutrition
350 kcal
Calories
10g
Protein
15g
Fat
45g
Carbs
4g
Fiber
8g
Sugar
400mg
Sodium
- 2 lbs Potatoes (Yukon Gold or red)
- 6 slices, chopped Bacon
- 1, chopped Onion
- 1/2 cup Apple Cider Vinegar
- 1/4 cup Water
- 2 tbsp Sugar
- 1 tbsp Dijon Mustard
- 1/4 cup, chopped Fresh Parsley
Equipment Needed
- Large Pot
- Skillet
- Chef's Knife
- Cutting Board
Let AI Suggest Variations
- Add sliced celery for extra crunch.
- Use a different type of vinegar, like white wine vinegar.
- Add a hard-boiled egg.
- Make it vegetarian by omitting the bacon and using olive oil.
Instructions:
1. Boil potatoes until tender. Drain, let cool slightly, then peel and slice.
2. In a skillet, cook bacon until crisp. Remove bacon, leaving the drippings in the pan.
3. Sauté the onion in the bacon drippings until tender.
4. Stir in vinegar, water, sugar, and mustard. Bring to a boil.
5. Pour the hot dressing over the sliced potatoes. Add the crumbled bacon and parsley. Toss gently to combine.
6. Serve warm or at room temperature.