Description

Enjoy the irresistible flavor of The Best Potato Salads (Plus the Sides I Always Bring With Them). With tender red potatoes, crispy bacon, and a tangy dressing, this recipe is simple to prepare and perfect for gatherings or a quick meal at home.

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

Bring a large pot of water to a boil and add 2 pounds diced red potatoes. Boil until tender, about 10 to 12 minutes, then drain and place in a large mixing bowl.
In a cold large skillet, add 1 pound diced bacon and heat over medium. Cook until crisp, around 8 to 10 minutes, stirring occasionally. Remove bacon with a slotted spoon and set aside on a paper towel, leaving grease in the skillet.
Add 1 cup diced red onion to the skillet with the grease and cook for 5 minutes until soft. Whisk in 1/4 cup distilled white vinegar, 1/4 cup olive oil, 2 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper, heating for 1 to 2 minutes.
Pour the sauce over the cooked potatoes. Toss with the cooked bacon and 1/4 cup chopped fresh parsley. Serve hot or chill to serve cold.

Notes

For a vegetarian option, you can replace bacon with smoked tempeh or omit it entirely.
Feel free to add diced celery or bell peppers for extra crunch.
This salad can be made a day ahead and stored in the fridge to enhance the flavors.

Nutrition

Serving Size: 1 serving
Calories: 365
Sugar: 4g
Sodium: 700mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 10g
Cholesterol: 25mg