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Tangy Potato Salad with Bacon

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Pillsbury Kitchens
Updated Jun 17, 2014
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An easy homemade vinaigrette dressing gives this potato salad pleasant tang.

Tangy Potato Salad with Bacon

  • Prep Time 10 min
  • Total 30 min
  • Ingredients 6
  • Servings 9
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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)

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

170 Calories
9g Total Fat
3g Protein
18g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
450mg
19%
Potassium
610mg
17%
Total Carbohydrate
18g
6%
Dietary Fiber
2g
10%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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