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Bacon Potato Salad

Bacon Potato Salad

Note: If the dressing solidifies when cold, just bring the potato salad to room temperature before serving.

Recipe created exclusively for Farberware® Cookware by food blogger partner and recipe developer, Amber Brady of Dessert Now, Dinner Later.

There’s no mayo in this flavorful Bacon Potato Salad that’s dressed with an easy garlic and honey-mustard vinaigrette. Delicious warm or cold, you’ll enjoy making this zesty Bacon Potato Salad for picnics, potlucks, parties, and events!


Yield:

8-10 Servings


10 mins

30 mins

Ingredients

For the potatoes:

1 1/2 pounds petite red potatoes, cut in half or fourths (depending on size)
2 teaspoons salt, (for boiling potatoes)
12 ounces bacon, diced (about 12 strips)
1 small red onion, diced (about 1 cup)
1 teaspoon minced garlic

For the dressing:

1/4 cup oil, (canola/vegetable/olive)
3 tablespoons red wine vinegar
1 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup chopped parsley, optional
Salt and pepper, to taste

Directions

  1. Place the cut potatoes in a Farberware Neat Nest 4-Qt Saucepan and cover with water. Add salt and bring to a boil. Simmer for 10-15 minutes or until potatoes are fork tender. Drain potatoes and set aside.
  2. Cook the diced bacon in a Farberware Neat Nest 12” Skillet until crisp. Use a slotted spoon to remove the bacon pieces from the pan and place on a paper towel-lined plate. Save 1-2 tablespoons of bacon fat in the skillet. Discard the rest of the bacon fat after it has cooled completely.
  3. Cook the red onion in the skillet with the bacon fat for 5 minutes, until softened. Add the garlic and cook 1 minute, until fragrant.
  4. Whisk together the dressing ingredients in a bowl until creamy and emulsified. Season to taste with salt and pepper. Toss the potatoes, bacon, and onion and garlic mixture together with the dressing. Serve warm or refrigerate and serve cold.

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