Description
A creamy yet slightly tangy potato salad with crispy bacon and sautéed onions, ideal for any gathering.
Ingredients
Scale
- 2 pounds waxy potatoes (Yukon Gold or red potatoes)
- 4 slices bacon
- 1 medium onion, chopped
- 1/4 cup apple cider vinegar
- 1 tablespoon mustard (Dijon or grainy)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Wash the potatoes and place them in a large pot. Cover with cold water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and cool before cutting into cubes.
- Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove and let drain on a paper towel-lined plate.
- Sauté the chopped onion in the same skillet until translucent, about 3-5 minutes.
- Stir in the apple cider vinegar and mustard, seasoning with salt and pepper. Simmer gently for a couple of minutes.
- Toss the warm potatoes in the dressing until well-coated.
- Finish by crumbling the crispy bacon over the top and mix gently.
- Serve warm, garnished with fresh parsley if desired.
Notes
This salad can be made a day in advance for deeper flavor. Customize with spices or alternative ingredients as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg