I am not usually a fan of potato salad, but the dressing on this along with the parsley make it really tasty. This specific recipe calls for bacon, but you could leave that out for a vegetarian potato salad as well. The Dijon sauce is tangy, yet not too tart. Do not overcook the potatoes or you will have a mashed potato mess. This Potato Salad with Bacon and Parsley would be great as a side dish at a BBQ, to bring to a potluck, or to have as a side for your dinner. There are minimal ingredients, and most things you probably already have in your pantry. With not much a of a mess and quick clean up, this is a quick and easy go-to recipe!!
- 1 1/2 pounds new potatoes (I used 1 bag of baby red potatoes)
- kosher salt and black pepper
- 4 slices bacon
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 cup fresh flat-leaf parsley, roughly chopped
- 1. Place the potatoes in a pot with water to cover and 1 teaspoon salt and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
- 2. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.
- 3. In a large bowl, whisk the oil, vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss with the potatoes, bacon, and parsley.
- Serves 6
- The potatoes can be cooked and tossed with the dressing and the parsley up to one day in advance. To ensure that the bacon stays crisp, add it just before serving.