Tangy Potato Salad with Bacon

An easy homemade vinaigrette dressing gives this potato salad pleasant tang.

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  • prep time 10 min
  • total time 30 min
  • ingredients 6
  • servings 9
 

Ingredients

2
lb small red potatoes, halved or quartered
1/4
cup olive oil
2
tablespoons Dijon mustard
2
tablespoons white wine vinegar
6
slices bacon, crisply cooked and crumbled (about 1/3 cup)
2
medium green onions, sliced (2 tablespoons)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 5-quart Dutch oven, place potatoes. Add water to cover potatoes. Salt water generously. Heat to boiling over medium heat. Cook potatoes until tender when pierced with a fork, about 15 minutes. Drain potatoes.
  • 2 In small bowl, stir together olive oil, mustard and white wine vinegar until smooth. Season to taste with salt and pepper. Drizzle mixture over potatoes. Toss to coat. Top with crumbled bacon and green onions. Serve warm, or cover and refrigerate, and serve when cold. Cover and refrigerate any remaining salad.
  • 1 In 5-quart Dutch oven, place potatoes. Add water to cover potatoes. Salt water generously. Heat to boiling over medium heat. Cook potatoes until tender when pierced with a fork, about 15 minutes. Drain potatoes.
  • 2 In small bowl, stir together olive oil, mustard and white wine vinegar until smooth. Season to taste with salt and pepper. Drizzle mixture over potatoes. Toss to coat. Top with crumbled bacon and green onions. Serve warm, or cover and refrigerate, and serve when cold. Cover and refrigerate any remaining salad.

EXPERT TIPS

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Expert Tips

Use honey mustard in place of the Dijon mustard for a sweeter tasting salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
450mg
450%;
Total Carbohydrate
18g
18%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
10%;
Calcium
2%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.