Potato Salad With Bacon

This would be great for a summer dinner on the patio, or for a family gathering. The recipe is from the June issue of Real Simple magazine, and adapted to our tastes. For example, the original recipe calls for 1 cup of parsley, and I’ve reduced that to 1/4 cup.

  • 1-1/2 lbs new potatoes
  • Salt and pepper
  • 3 tbsp olive oil
  • 1-1/2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1/4 cup fresh flat leafed parsley, roughly chopped
  1. Place potatoes in pot with water to cover.
  2. Add 1 tsp salt, and simmer till tender, about 15 minutes.
  3. Drain and rinse under cold water to cool.
  4. Cut into quarters
  5. Meanwhile, cook bacon in a skillet over medium-high heat until crisp, about 6 minutes.
  6. Transfer to paper towels, and crumble when cool
  7. In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp salt  and 1/4 tsp pepper
  8. Toss with potatoes and parsley.
  9. Just before serving, mix in bacon.

Serves 6.


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