Potato Salad with Bacon and Parsley

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


This recipe for potato salad with bacon and parsley trades the mayo for a lighter mustard sauce, for all the flavor in a lighter, brighter version!


  • 1 1/2 pounds baby potatoes, cut in halves or quarters
  • Sea salt and fresh ground pepper
  • 4 slices bacon, cut into bite sized pieces
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 cup chopped fresh parsley


  1. Put the potatoes in a pot with water to cover and one teaspoon salt and simmer until tender, 10-15 minutes. Drain and run under cold water, then transfer to a mixing bowl.
  2. While potatoes are cooking, cook the bacon in a skillet over medium-high heat until crisp, 6-8 minutes. Drain on paper towels, saving the drippings.
  3. Mix the reserved drippings, oil, vinegar and mustard with a pinch each of salt and pepper.  Drizzle over potatoes and toss.  Add  bacon and parsley and toss again.  Realize that you DO like potato salad after all.