Tasty Hot Potato Salad
Warm, hearty, and bursting with bold flavors, this Tasty Hot Potato Salad takes the classic dish to a whole new level with crisp bacon, tender baby potatoes, and a tangy apple cider vinegar-Dijon mustard dressing. Sautéed onions and garlic infuse the salad with a rich, savory depth, while fresh parsley adds a pop of vibrant color and freshness. Perfectly tossed together while still warm, this comforting side dish is ideal for barbecues, potlucks, or cozy family dinners. Ready in just 40 minutes and serving a satisfying six, this recipe is as quick as it is flavorful—an irresistible combination of smoky, tangy, and savory goodness.
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Recipe Information
Ingredients
- 2 lbs baby potatoes
- 8 slices bacon
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 3 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- 2 tbsp, chopped fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Wash the baby potatoes thoroughly and place them in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil over high heat. Reduce the heat to medium and simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon grease in the skillet and discard the rest.
Add the diced onion to the skillet with the reserved bacon grease. Sauté over medium heat for 3-4 minutes, or until the onions are softened and lightly golden. Add the minced garlic and sauté for an additional 1 minute. Remove the skillet from heat.
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and olive oil. Add the salt and black pepper, and whisk to combine.
Cut the cooked potatoes into halves or quarters, depending on their size, and place them in a large mixing bowl. Crumble the cooked bacon and add it to the bowl along with the sautéed onions and garlic.
Pour the dressing over the warm potatoes and gently toss everything together until well-coated. Sprinkle the chopped parsley over the top and give it one final toss.
Serve the potato salad warm, garnished with extra parsley if desired. Enjoy!
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 4187 mg | 182% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 11.2 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4415 mg | 94% | |
*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.
