Potato Salad with Roasted Red Peppers and Bacon
Elevate your next gathering with this irresistible Potato Salad with Roasted Red Peppers and Bacon, a vibrant twist on a classic comfort dish. Tender baby red potatoes, cooked to perfection with their skins on for added texture, serve as the hearty base. A creamy dressing made with tangy Dijon mustard, apple cider vinegar, and a hint of garlic powder ties the flavors together beautifully. The addition of smoky roasted red peppers, crispy bacon crumbles, and fresh green onions creates an explosion of taste and color in every bite. Finished with chopped parsley for a fresh, herbaceous touch, this easy-to-make salad is perfect for picnics, barbecues, or a flavorful side at weeknight dinners. Ready in just over 30 minutes and best served chilled, this potato salad is both comforting and bold—guaranteed to win over your guests with its irresistible combination of savory and smoky flavors.
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Recipe Information
Ingredients
- 2 pounds baby red potatoes
- 8 slices bacon
- 1 cup (chopped) roasted red peppers
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 stalks (sliced) green onions
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Wash the baby red potatoes thoroughly and cut them into bite-sized pieces, leaving the skins on for texture.
Place the potatoes into a large pot. Fill the pot with water to cover the potatoes by about an inch, then add a pinch of salt. Bring the water to a boil and cook the potatoes for about 12-15 minutes, or until they are fork-tender but not mushy.
While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain, then crumble it into small pieces once cooled.
Once the potatoes are done, drain them in a colander and let them cool slightly.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper. Stir well to make a dressing.
Add the slightly cooled potatoes to the bowl with the dressing. Toss gently to coat the potatoes evenly.
Fold in the chopped roasted red peppers, sliced green onions, crumbled bacon, and fresh parsley. Mix gently to distribute the ingredients evenly.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Before serving, taste and adjust the seasoning with additional salt or pepper if needed. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 4435 mg | 193% | |
| Total Carbohydrate | 207.3 g | 75% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 12.2 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 192 mg | 15% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5045 mg | 107% | |
*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.
