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!
Servings: 6
Calories: 360kcal
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
Calories: 360kcal | Carbohydrates: 23g | Protein: 6g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 179mg | Potassium: 564mg | Fiber: 3g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 30mg | Calcium: 26mg | Iron: 1mg