Ingredients
Equipment
Method
- Prep the ingredients by slicing the potatoes into bite-sized chunks.
- Boil the potatoes until just fork-tender but still firm; then drain.
- Cook the bacon strips until crispy, then set aside on a paper towel to drain and reserve the bacon fat.
- In the reserved bacon fat, sauté the chopped onion over medium heat until golden brown.
- In a small bowl, whisk together the vinegar, mustard, and sugar, then add to the skillet with the onions and mix well.
- Cut the cooled potatoes into smaller pieces if needed, then transfer to a large mixing bowl.
- Crumble the cooked bacon over the potatoes, pour the warm dressing over the salad, and gently toss to combine.
- Let the salad sit for at least 10 minutes before serving.
Nutrition
Calories: 180kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 2gCholesterol: 15mgSodium: 350mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 6mg
Notes
For the best texture, always choose waxy potatoes over starchy ones to prevent them from falling apart.
Letting the salad rest before serving helps all the flavors meld beautifully.
Don’t skip the resting time; it makes a big difference in flavor.
This salad is perfect for potlucks and outdoor gatherings as it doesn't spoil easily in the heat.
Feel free to adjust the amount of sugar in the dressing to your taste—some prefer it sweeter!
Tried this recipe?Let us know how it was!