Potato Salad with Mustard Dressing and Bacon
Elevate your barbecue spread or picnic table with this irresistible Potato Salad with Mustard Dressing and Bacon, a hearty twist on a classic side dish. Featuring tender Yukon gold potatoes, crispy crumbled bacon, and a zesty Dijon mustard dressing with a hint of honey, this recipe strikes the perfect balance of creamy, smoky, and tangy flavors. Fresh green onions and parsley add a pop of color and brightness, while apple cider vinegar lends a refreshing tang. Ready in just 35 minutes, this easy-to-make potato salad pairs beautifully with grilled meats or makes a satisfying standalone dish. Serve it chilled for a refreshing side or at room temperature for instant indulgence. Perfect for summer gatherings, potlucks, or a crowd-pleasing weekday dinner!
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Recipe Information
Ingredients
- 2 pounds small Yukon gold potatoes
- 6 slices bacon
- 0.5 cups mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 3 stalks green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Place the Yukon gold potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
Bring the pot to a boil and cook the potatoes for 15-20 minutes or until they are fork-tender. Drain the potatoes and let them cool slightly.
While the potatoes are cooking, cook the bacon. Heat a large skillet over medium heat and cook the bacon slices until crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside.
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper to make the mustard dressing. Taste and adjust the seasoning if needed.
Once the potatoes are cool enough to handle, cut them into bite-sized pieces and place them in a large mixing bowl.
Add the crumbled bacon, green onions, and parsley to the bowl with the potatoes.
Pour the mustard dressing over the potato mixture and gently toss everything together until the potatoes are well coated in the dressing.
Transfer the potato salad to a serving dish and garnish with additional parsley or green onions, if desired.
Serve immediately at room temperature or chill in the refrigerator for 1-2 hours before serving for a more refreshing option.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 3018 mg | 131% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 14.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4311 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.
