Caesar and Bacon Potato Salad
Elevate your classic potato salad with a bold and savory twist in this Caesar and Bacon Potato Salad recipe! Tender, bite-sized baby potatoes are perfectly cooked and tossed in a rich, creamy blend of Caesar dressing and mayonnaise, infused with the tangy sharpness of Parmesan cheese and the freshness of chopped parsley. Crispy, crumbled bacon adds irresistible smokiness, while red onion lends a subtle crunch and zing. This easy-to-make, flavor-packed side dish is a crowd-pleaser for backyard barbecues, potlucks, or casual family dinners. Ready in just 35 minutes, this chilled salad is best served cold, offering a delightful medley of textures and flavors in every bite. Garnish with fresh parsley or an extra sprinkle of Parmesan for a polished presentation!
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Recipe Information
Ingredients
- 900 g Baby potatoes
- 1 tsp Salt
- 6 slices Bacon
- 120 ml Caesar dressing
- 60 ml Mayonnaise
- 0.5 Red onion
- 30 g Parmesan cheese, grated
- 15 g Fresh parsley, chopped
- 0.5 tsp Black pepper
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces, leaving the skin on.
Add the potatoes to a large pot and cover them with water. Add the salt and bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until fork-tender. Drain the potatoes and let them cool.
While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.
In a large mixing bowl, combine the Caesar dressing and mayonnaise, stirring until smooth and well blended.
Finely dice the red onion and add it to the dressing mixture along with the grated Parmesan cheese, chopped parsley, and black pepper. Stir to combine.
Add the cooled potatoes to the mixing bowl and gently fold them into the dressing until evenly coated.
Sprinkle the crumbled bacon on top and gently incorporate it into the salad.
Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled and garnish with additional parsley or Parmesan cheese if desired.
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 5351 mg | 233% | |
| Total Carbohydrate | 215.8 g | 78% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 20.0 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 554 mg | 43% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4336 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
