Potato Bacon Salad
A flavorful potato bacon salad combining tender red potatoes, crispy bacon, hard-boiled eggs, fresh scallions, and a tangy vinaigrette, perfect for casual gatherings or picnics.
Ingredients
Instructions
- Boil the red potatoes until just tender, about 15 minutes.
- Drain the potatoes and place them in a large bowl.
- Cut the potatoes into bite-sized pieces.
- In a measuring cup, whisk together the vegetable oil and red wine vinegar and add salt and pepper to taste.
- Pour the vinaigrette over the potatoes and toss to coat.
- Let sit for 30 minutes to allow flavors to meld.
- Add the cooked, crumbled bacon, chopped hard-boiled eggs, grated onion, chopped scallions, and sweet relish to the potatoes.
- Gently toss until all ingredients are well mixed.
- Cover and chill the salad before serving.
Tips & Substitutions
For added depth of flavor, consider using apple cider vinegar instead of red wine vinegar. If you're in a hurry, you can use pre-cooked bacon or turkey bacon as a lighter alternative. To make this salad vegetarian, omit the bacon and add roasted chickpeas for protein. Always make sure the potatoes are cooled before adding the dressing to prevent it from breaking.
Serving Suggestions
This Potato Bacon Salad pairs beautifully with grilled meats, making it a perfect side for summer barbecues. Consider serving it alongside other American recipes like coleslaw or baked beans for a complete meal. Garnish with fresh herbs or extra scallions for a pop of color before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. If you want to serve it warm again, microwave in short intervals, stirring in between, until heated through, but it's best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Bacon Salad contains roughly 463 calories, with 8g protein, 40g carbohydrates, and 28g fat. It is an excellent source of vitamin A (26% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2639mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this salad in advance?
Yes, this salad can be made a day ahead of time. Just prepare it according to the recipe, cover, and refrigerate. The flavors will deepen overnight, making it even more delicious. Just remember to give it a gentle stir before serving to redistribute the dressing.
What type of potatoes should I use?
Red potatoes are ideal for this recipe due to their waxy texture, which holds up well after boiling. However, you can substitute with Yukon Gold or fingerling potatoes if you prefer. Just ensure they are cut into similar-sized pieces for even cooking.
Can I make this salad without bacon?
Absolutely! For a vegetarian version, simply omit the bacon or replace it with crispy roasted chickpeas or smoked tempeh for added flavor. You can also enhance the salad with additional vegetables or herbs to keep it vibrant and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).