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!
So, I should start this discussion of potato salad with bacon and parsley by admitting that I am not the world’s biggest potato salad fan. Frankly, if I am going to spend my carbs on a side dish, I like it to involve pasta or rice or even corn.
And those potato salads with sour cream and mayo — well, they are just a little heavy for me. But this potato salad is a whole different deal. Adorable baby potatoes, fresh parsley and, of course, BACON.
Here’s how you make potato salad with bacon and parsley!
You obviously need a nice big bowl of these…
…and you can use all red, all yellow or a mixture. Just try for the smallest ones you can find, for nice bite-sized potato salad wonderfulness.
Second, you need fresh chopped parsley, and this is the time of year when my herb garden starts taking over the world. They are the Herbs That Ate Manhattan. Okay, the Herbs That Ate Northern New Jersey. Here is the parsley in its natural habitat, pre-chopping:
This used to be not such an issue when we had Wilbur.
Wilbur was our guinea pig, and he didn’t have a lot of personality — he was pretty much a baked potato with fur — but man, he loved a good plate of basil and parsley, and could always be counted on to chow it down.
Wilbur broke all world records for life expectancy, but is now chomping herbs in guinea pig heaven. We miss the old guy, actually more than I thought we would. Good old Wilbur.
But I digress. Last but not least, this potato salad also includes bacon, and need I say more about THAT?
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! You start by cooking up the potatoes in salted water until they are just tender, and while that is happening you cook up some chopped bacon until it is crispy. Then add the bacon drippings to some mustard, vinegar and a little olive oil to make a light, flavorful dressing.
Drizzle the dressing over the potatoes, add the bacon and the parsley…and you’re done! The longest part of this is the 1o or so minutes you spend boiling the potatoes — it really couldn’t be easier.
So here you go, a recipe for a potato salad that I actually LIKE. (Because I know you were worrying about that).
PrintPotato Salad with Bacon and Parsley
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!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 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.
Rahul @samosastreet.com says
This one sounds great! The dressing on this looks really tasty. I’m absolutely trying this next
Hope you love it!
grace says
this is definitely the kind of potato salad i prefer, and not only because of the bacon! :)
But the bacon sure helps, right? :)
Colleen Behan says
This looks fantastic! I love that it doesn’t take too long and the potatoes don’t have to be peeled.
Because who has time to peel potatoes – not us!! xoxo :)
Kushi says
Love potato in any form and this one looks so healthy and flavorful. Loved it!
It’s got the best flavors – I think because the lighter dressing lets them shine through. Yay potato!
Kathy @ Beyond the Chicken Coop says
Poor little Wilbur. What a healthy diet….parsley and basil. This potato salad sounds like a great one to take to a BBQ or a potluck. Love the bacon in here :)
Wilbur had a great life! And yes, this is one of my favorite picnic take-along dishes!
Adina says
Baked potato with fur!!!! :) :) :) :)
Right? :) :) :)
Cheyanne @ No Spoon Necessary says
Awwww I’m so sorry for your loss, Kate! Wilbur was ADORABLE!! Seriously, too cute! I hope he is resting peacefully and eating ALL the parsley in heaven! We finally don’t have something in common – I LOVE potato salad!! BUT, it can’t be crazy heavy on the mayo, so this potato salad is looking all sorts of perfect to me! I mean, you added bacon! YES! I could eat a few serving bowls of these delicious spuds! Perfect side dish for the 4th! Cheers, friend! xo
Wilbur is romping through the sparsely in guinea pig heaven, I am totally sure of that! Have a wonderful, restful long weekend my dear – xoxo!
Demeter | Beaming Baker says
Wilbur was the cutest!! Aw… thank you for sharing memories of your time with him. :) Meanwhile, this potato salad looks so delicious, and not at all creamy or heavy. Yay! I also see that you added your most favorite ingredient of all time. Go Bacon Princess! ;) Happy Monday, my dear! Pinning. xo
Bacon Princess – I smile such a big smile whenever you call me that! xoxo!
Mir says
I’m not big into potato salad either, but this one looks like an outlier! I would totally face plant into this!
I used to have a guinea pig named Muffin. She lived 11 years (which is insane) and I think it was out of spite. She really hated me for some reason, maybe all that cage cleaning. :) So having personality is not always a good thing!
Muffin!!! And yes, all the cage cleaning…which was supposed to be my daughter’s job, but somehow it turned into mine. Hmm.
Gayle @ Pumpkin 'N Spice says
I’m actually not the biggest fan of potato salads either, mainly because they’re made with miracle whip! But this version sounds delicious, Kate! I love the bacon and parsley in here, too. Perfect for summer!
You and I clearly have similar Miracle Whip issues! Happy long weekend, Gayle!