Crispy Bacon Potato Salad
This Crispy Bacon Potato Salad combines tender baby potatoes, crispybacon, fresh herbs, and a creamy Dijon dressing for the ultimate side dish that's perfect for BBQs, holidays, and family dinners.
Ingredients
- 3 pounds baby potatoes Yukon Gold or red
- 6 slices thick-cut bacon cooked crispy and crumbled
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 green onions thinly sliced
- ¼ cup fresh parsley chopped
- ¼ cup diced red onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Instructions
- Place the baby potatoes into a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12 to 15 minutes until fork tender but not falling apart. Drain well and let cool for about 10 minutes.
- While the potatoes are cooling, cook the diced bacon in a skillet over medium heat until crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate and let cool.
- In a medium bowl, whisk together: Mayonnaise, Dijon mustard, Apple cider vinegar, Smoked paprika, Salt, Black pepper, Red onion, Green onions, and Fresh parsley. Mix until smooth and well combined.
- Place the warm potatoes into a large bowl. Pour the dressing over the potatoes and gently fold everything together until evenly coated. Be careful not to mash the potatoes. Fold in the crispy bacon.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2 to 3 hours, to allow the flavors to fully develop.
- Give the potato salad one final gentle stir. Garnish with extra bacon, parsley, and sliced green onions before serving.
Video
Recipe Tips
Dress the potatoes while they're still slightly warm. Warm potatoes absorb the dressing much better, giving you a more flavorful potato salad from the inside out.
