Old Country Bacon and Potato Salad
Transport your taste buds to the heart of tradition with this Old Country Bacon and Potato Salad—a hearty, flavor-packed side dish that’s perfect for picnics, potlucks, or family dinners. Tender Russet potatoes with their skins left on for a rustic touch are combined with crispy bacon, fresh parsley, and green onions for a medley of textures and flavors. The creamy dressing, made from a tangy blend of mayonnaise, Dijon mustard, and apple cider vinegar, evenly coats every bite for a dish that’s both comforting and satisfying. Ready in under an hour, this classic potato salad is elevated by its balance of smoky, savory, and refreshing elements, and can be served chilled or at room temperature for ultimate convenience. Perfect as a complement to grilled meats or a stand-alone star at any gathering, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 8 slices Bacon
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh parsley
- 3 stalks Green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash the potatoes thoroughly and cut them into 1-inch cubes, leaving the skin on for a rustic texture.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to a simmer and let the potatoes cook for about 12-15 minutes, or until they are fork-tender but not falling apart.
While the potatoes are cooking, place the bacon slices in a large skillet over medium heat. Cook until crispy, about 8-10 minutes.
Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
Finely chop the fresh parsley and green onions. Set aside for later use.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
Once the potatoes are cooked, drain them and let them cool slightly. While they are still warm, add them to the bowl with the dressing.
Gently toss the potatoes in the dressing to coat them evenly, being careful not to break up the potatoes too much.
Add the crumbled bacon, parsley, and green onions to the bowl. Mix gently to incorporate all ingredients.
Refrigerate the potato salad for at least 1 hour to allow the flavors to meld and develop.
Serve chilled or at room temperature as a delicious side dish for any meal or gathering.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 982 mg | 21% | |
*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.
