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Home » Recipes » Meat » Pork

Potato Salad with Bacon & Parsley

Published Aug 15, 2012 by Allyson · 9 Comments
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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!!

Ingredients

Potatoes and Sauce before whisking - so vibrant!

Potato Salad with Bacon & Parsley

Potato Salad with Bacon & Parsley

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Potato Salad With Bacon & Parsley
Ingredients
  • 1 ½ 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
Instructions
  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, ¾ teaspoon salt, and ¼ teaspoon pepper. Toss with the potatoes, bacon, and parsley.

Recipe Notes

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.

Recipe From Real Simple Magazine

Nutritional Information: 

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Reader Interactions

Comments

  1. Rose

    November 20, 2013 at 10:04 am

    I want to make this for my potluck so I want to know, is this something I need to reheat the next day or can it be refrigerated and served cold?

    Reply
    • Allyson

      November 20, 2013 at 10:33 am

      Nope, it's best cold!

      Reply
      • rose

        November 20, 2013 at 10:34 am

        Perfect!! That's what I was hoping. Excited!!!

        Reply
  2. Rose

    November 25, 2013 at 4:40 pm

    Just wanted to say this was a hit at my potluck! Everyone loved it! Thanks again!

    Reply
    • Allyson

      November 25, 2013 at 9:09 pm

      Yay! I am so happy it was a hit!

      Reply
  3. Brenda

    March 12, 2014 at 4:45 pm

    Looks fabulous. Can't wait to try it!! Just one possible correction. On the recipe, it says "I used 1 bag of baby red tomatoes". Can we assume you meant potatoes?

    Reply
    • Allyson

      March 12, 2014 at 5:13 pm

      Potato....tomato....same thing, right?! Ha! Thanks for catching that! Yes, I meant potatoes!

      Reply

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