Tangy Potato Salad with Bacon and fresh herbs makes a delicious easy side dish recipe.
If you've never had a Warm Potato Salad it's a must try. It's super easy to assemble, and I love that it's delicious served warm or cold. We eat a lot of different variations of Potato Salad Recipes, but Warm Potato Salad With Tangy Bacon Herb Vinaigrette is definitely one of my favorites!
I could probably live off the stuff! The combination of warm baby potatoes, fresh dill, chives, bacon, covered in a tangy, grainy, mustard vinaigrette is to die for!
I love that I don't have to plan ahead for this recipe since it's served warm and I usually have the ingredients on hand to toss together.
Whether your enjoying a simple dinner at home or headed to a neighborhood potluck Warm Potato Salad With Tangy Bacon Herb Vinaigrette is a wonderful side dish perfect for any occasion.
Place 3 pounds Baby Red and Yellow Potatoes in a large pot, cover with Water, 2 generous pinches of Salt, and bring to a boil.
Cook for 15-30 minutes until potatoes are tender when poked with a fork, it will depend on potatoes size. Drain potatoes.
Brown 1/2 pound roughly chopped Bacon until brown and crispy.
Slice cooked potatoes in half or quarters dependent on size.
In a small bowl or shaker jar add:
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 2 teaspoons Grainy Mustard
- 1/4 teaspoon Granulated Garlic
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Pepper
- 1/2 teaspoon Honey
Shake or whisk together until creamy. My whisk fits inside my glass measuring cup so I just rolled it between my hands to help incorporate air.
Add cooked bacon to potatoes.
Add:
- 2 tablespoons Fresh Dill
- 3 tablespoons Fresh Chives
Drizzle Warm Potato Salad with Tangy Vinaigrette and toss until well combined.
We love it warm so we don't need to wait for refrigeration but it's equally as delicious cold the next day after the flavors have a chance to mingle.
Other Potato Salad Recipes we love that you might like are:
Yield: 10
Tangy Warm Potato Salad with Bacon
Tangy Warm Potato Salad with Bacon and fresh herbs and fresh herbs or Warm German Potato Salad is a delicious side dish recipe from Serena Bakes Simply From Scratch.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- 3 pounds Baby Red and Yellow Potatoes
- 1/2 pound Bacon, Roughly Chopped
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 2 teaspoons Grainy Mustard
- 1/4 teaspoon Granulated Garlic
- 1/2 teaspoon Salt
- 1/2 teaspoon Fresh Ground Pepper
- 1/2 teaspoon Honey
- 2 tablespoons Fresh Dill, Stems Removed and Chopped
- 3 tablespoons Chives, Chopped
Instructions
- Fill a large pot with enough water to cover potatoes and add 2 generous pinches of salt. Add potatoes to pot and bring to a simmer. Cook for 15-30 minutes until potatoes are tender when poked with a fork. Drain potatoes.
- Brown bacon over medium-high heat until crisp. Drain bacon on paper towels.
- Once potatoes are cool enough to handle, slice potatoes in half or quarters dependent on potato size and place in a large bowl.
- In a shaker jar or small bowl add olive oil, red wine vinegar, mustard, garlic, salt, pepper, and honey. Shake or whisk together, until emulsified, and creamy.
- Add cooked bacon, dill, and chives to potatoes.
- Drizzle with enough dressing to coat, and toss until well coated.
- Serve immediately, or refrigerate for a cold salad.
Nutrition Facts
Calories
331.82Fat (grams)
18.98Sat. Fat (grams)
4.25Carbs (grams)
29.70Fiber (grams)
3.09Net carbs
26.61Sugar (grams)
1.92Protein (grams)
11.19Sodium (milligrams)
513.40Cholesterol (grams)
22.45The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.
Looks amazing! And made without mayo-it's something my hubby would eat!
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