No-Mayo Bacon Potato Salad
This easy no-mayo bacon potato salad tosses tender baby potatoes with crispy bacon, fresh parsley and a tangy mustard dressing!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
Find it online: https://www.framedcooks.com/potato-salad-with-bacon-and-parsley/