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Mustard Vinaigrette and Bacon Potato Salad


No mayo and delicious. Serve room temp.

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Rate this recipe 4.5/5 (11 Votes)


  • 2 pounds baby white & red potatoes, halved
  • 5 slices cooked bacon, chopped
  • 2 tablespoons red onion, diced
  • 3 tablespoons pub style Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon honey
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons fresh parsley, chopped


Cooking time 20mins


Step 1

Halve the potatoes and boil in salted water 15 minutes or until tender. Drain.
Cook the bacon and chop into small pieces.
Dice the red onion.
For the vinaigrette: combine the mustard, vinegar and honey and whisk in the olive oil to emulsify. Season with salt and pepper.
Toss the vinaigrette with the warm potatoes.
Fold in the bacon, onion and parsley.
Serve warm.


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