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Red potato salad with bacon


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Rate this recipe 4.5/5 (2 Votes)


  • 6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
  • Salt
  • 2 oz. bacon (2 or 3 strips)
  • 1 cup chopped bell pepper
  • 1/4 cup minced onion
  • 1/4 cup sliced scallions (about 2 scallions)
  • 1/4 cup EVOO
  • 3 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp mayo
  • Fresh ground pepper



Step 1

1) Put potatoes in a large pot; add water just to cover and season with 1/4 tsp salt. Bring to a boil over medium-high heat and cook until tender, 8-10 minutes. Drain and cool slightly.

2) Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels and finely chop.

3) In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion, and scallions.

4) In a small bowl, whisk the olive oil, vinegar, mustard, mayo, 1/4 tsp salt, and 1/4 tsp pepper. Pour over potato mixture, tossing gently to coat.

5) Cover and refrigerate or serve at room temperature.

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