Honey Mustard Potato Salad With Bacon
Skip the mayonnaise and give the classic Summer staple a tasty new twist with this honey mustard potato salad with bacon. Tender potatoes and crisp bacon crumbles are bathed in sweet and tangy vinaigrette dressing for a flavorful side dish that’s meant to be served warm. Paired with your favorite grilled meats, this easy potato salad recipe makes a delicious addition to potlucks and parties that can stand up to high expectations and high temperatures!
We’re headed into one of my favorite times of the year, barbecue season. With so many different dishes brought together in a single sitting, it’s a food lover’s dream come true.
There are always a couple of things you’re almost guaranteed to find at any backyard event this time of year. Pasta salad & potato salad being the two that immediately come to mind.
I absolutely love both on there own, but find it hard to enjoy them both at the same event since they’re often both mayonnaise based here in the South.
Other than having a similar taste and texture, the Summer heat creates another problem unless your guests are eating indoors. The creamy white condiment and heat do not get along.
Mayonnaise is an emulsion, the result of the blending together of olive oil & raw egg yolks. Think about that for a minute, and then think about what could possibly go wrong by introducing high heat to the mix.
Long story short the tenuous bond between the eggs and oil may break down and separate, which is no fun to see or eat. Even worse is that it creates the perfect environment for bacteria to grow quickly, and nobody wants to inadvertently make their guests sick.
The risk of this, and the disaster of your dish completely coming apart, can be avoided if precautions are taken. If we’re hosting and choose to serve these salads, or if a guest brings them to the potluck, we settle them into larger dishes nestled in ice.
This keeps them chilled. Crisis averted! But how often do you see people actually doing this? Not often enough for me!
I don’t want to make extra work for myself, or for the host when I’m bringing a dish, which is why I decided to come up with a new mayo-less spin on a classic potato salad, one that’s just as yummy, but without any second guessing.
No extra steps necessary, and still full of flavor. Similar to a tangy German style potato salad this warm version has been given an Americanized makeover.
There’s nothing more American than adding bacon to just about everything, including in this warm honey mustard potato salad with bacon.
Tender potatoes and crispy bits of bacon are bathed in a sweet & tangy honey mustard vinaigrette that’s meant to be served warm, making it perfect for enjoying on warm Summer days.
Pair it with your favorite grilled meats and impress your guests with this tasty new twist on an old favorite at your next party or potluck!
Ingredients Needed
For such a robust potato salad, the ingredient list is simple featuring easy to source items.
To make this recipe you’ll need:
- Potatoes – Little potatoes- washed, scrubbed, and halved lengthwise
- Bacon – Thick cut bacon, recommended. You can substitute traditionally sliced bacon, but you’ll want to use a couple extra slices.
- Vinegar – Red wine vinegar
- Dijon Mustard
- Garlic – Minced garlic. You can use the jarred variety or freshly minced, depending on whichever is more convenient.
- Honey
- Oil – Extra virgin olive oil
- Parsley – Fresh Italian parsley leaves, washed and roughly chopped.
- Salt & Pepper – A simple blend of salt & pepper finish out this easy potato salad recipe.
Once you’ve gathered all of your ingredients, you’re ready to begin!
How To Make Warm Honey Mustard Potato Salad
Making this honey mustard potato salad is easy, making an ideal side dish for stress free entertaining.
Start by adding the strips of bacon to a small rimmed sheet pan in a single layer. Bake them at 375 degrees for 14 minutes, flipping half way through.
Once done carefully remove the hot pan from the oven then, using tongs, transfer the crispy bacon to a paper towel lined plate to drain off excess grease. Set aside.
Add the prepared potatoes, cut side down, to the bacon grease covered sheet pan. Bake them for 30 minutes, flipping half way through the cook time. Transfer the cooked potatoes to a large mixing bowl.
Crumble the bacon and add it to the bowl, along with the parsley. Gently give everything a stir just until evenly combined, but being careful not to break apart the potatoes while doing so.
Add the vinegar, mustard, honey, garlic, and oil to a separate, smaller mixing bowl. Whisk until the vinaigrette’s evenly combined.
Pour the honey mustard dressing over the potato mixture, then gently toss until evenly combined. Season the warm potato salad with salt and pepper, to taste.
That’s it, this warm potato salad’s ready to enjoy- no chilling necessary. Set it out and serve as is!
Storing
Store leftover potato salad in an airtight container in the fridge for up to 3 days.
You can either reheat in a hot oven or microwave until warmed through or serve the leftovers chilled.
Tips & Tricks:
- Before putting the bacon on the pan, spread parchment paper evenly out over top. Make sure it’s a big enough sheet that it comes up and over the edge of the pan. This will create a ‘bowl’ that will contain all the grease. When you’re done baking the potatoes, just carefully hold up the edges of the paper to contain all the grease and throw it in the trash. The clean, now cool pan’s ready to be put away.
- I love using little potatoes, specifically the little potato company’s brand. You can also use new potatoes, or baby reds with equal success. If your potatoes are on the larger side, you may need to quarter them instead of halve them.
- There’s no need to peel the potatoes for this recipe.
- If you want to use precooked, crumbled bacon that’s fine. You will need to add some olive oil to the sheet pan and toss the potatoes in it before baking.
- Like a little more bite & texture in your potato salad? Stir in a 1/3 cup of diced red onion when tossing the dry ingredients together.
- Feeding a larger crowd? This recipe can easily be doubled or tripled to accommodate.
Other Easy Potato Salad Recipes
Don’t shy away from the idea of a warm potato salad.
This honey mustard potato salad with bacon’s a delicious change of pace, with a much longer shelf (table) life at parties. It won’t fall apart, and every tender bite’s going to be loaded with flavor!
Looking for other easy potato salad recipes to enjoy?
Try these:
- Tzatziki Style Potato Salad
- Deviled Egg Potato Salad
- Salt Potato Salad
- Buffalo Potato Salad
- Loaded Baked Potato Salad
- Smoked Potato Salad
- Warm German Style Potato Salad
- Simple Sothern Potato Salad
- Dill Pickle Potato Salad
- Nonna’s Italian Potato Salad
If you’ve tried this WARM HONEY MUSTARD POTATO SALAD WITH BACON, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Honey Mustard Potato Salad With Bacon
Ingredients
- 1 1/2 lbs little potatoes halved
- 4-6 slices thick cut bacon
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 tsp honey
- 3 tsp minced garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh Italian parsley washed & roughly chopped
- salt & pepper to taste
Instructions
- Spread the bacon out onto a sheet pan. Bake it at 375 degrees for 7 minutes. Flip the bacon and bake another 7 minutes. Transfer the bacon to layered paper towels to drain off excess grease. Roughly chop it; set aside.4-6 slices thick cut bacon
- Place the potatoes, cut side down, onto the bacon sheet with the bacon grease. Bake them for 15 minutes, flip and bake another 15 minutes.1 1/2 lbs little potatoes
- Transfer the potatoes to a large mixing bowl. Add the bacon & parsley. Gently toss to evenly combine.1/2 cup fresh Italian parsley
- In a small mixing bowl add the vinegar, mustard, honey, garlic, salt & pepper. Stir the ingredients together to combine. Pour in the olive oil, and whisk the mixture briskly so that everything combines and adheres forming the honey mustard dressing.3 tbsp red wine vinegar, 1 tsp Dijon mustard, 2 tsp honey, 3 tsp minced garlic, salt & pepper, 1/2 cup extra virgin olive oil
- Pour the dressing evenly out over the potatoes, and gently toss to evenly combine.
- Serve and enjoy!
Notes
- Before putting the bacon on the pan, spread parchment paper evenly out over top. Make sure it's a big enough sheet that it comes up and over the edge of the pan. This will create a 'bowl' that will contain all the grease. When you're done baking the potatoes, just carefully hold up the edges of the paper to contain all the grease and throw it in the trash. The clean, now cool pan's ready to be put away.
- I love using little potatoes, specifically the little potato company's brand. You can also use new potatoes, or baby reds with equal success. If your potatoes are on the larger side, you may need to quarter them instead of halve them.
- There's no need to peel the potatoes for this recipe.
- If you want to use precooked, crumbled bacon that's fine. You will need to add some olive oil to the sheet pan and toss the potatoes in it before baking.
- Like a little more bite & texture in your potato salad? Stir in a 1/3 cup of diced red onion when tossing the dry ingredients together.
- Feeding a larger crowd? This recipe can easily be doubled or tripled to accommodate.
Nutrition
