Warm Potato Salad
This warm potato salad features tender potatoes tossed with a tangy vinaigrette, crispy bacon, and sautéed onions, making it a comforting and flavorful side dish perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiled, Sautéed
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 pounds Yukon Gold or red potatoes
- 6 slices bacon
- 1/2 red onion, finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- Black pepper to taste
- 1 teaspoon sugar (optional)
- 1 clove garlic, minced (optional)
Instructions
- Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
- In a skillet, cook the bacon until crispy. Remove and drain on a paper towel-lined plate.
- In the same skillet with a bit of bacon fat, sauté the red onion until softened.
- Add garlic (if using), Dijon mustard, apple cider vinegar, olive oil, salt, pepper, and sugar. Stir and heat through.
- Cut the warm potatoes into chunks and place in a large bowl.
- Pour the warm dressing over the potatoes and gently toss to coat.
- Crumble the cooked bacon and sprinkle on top along with fresh parsley.
- Serve warm or at room temperature.
Notes
- Peeling potatoes is optional for a rustic look.
- Adjust vinegar and mustard levels to taste.
- For a vegetarian version, omit bacon and use extra olive oil.
- Best served warm but also great at room temperature.
- Reheat gently in a skillet or microwave before serving leftovers.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Find it online: https://thefamilycooking.com/warm-potato-salad/
