Classic Potato Salad
Classic vinaigrette potato salad made with olive oil and fresh herbs like dill and parsley, red wine vinegar and crispy bacon. Serve as a side dish with baked chicken or steak. Makes for a wonderful dish for potlucks and cookouts.
When I think about summer, I think about getting together with friends and having a barbecue. Nothing sets the summer atmosphere quite like grilled burgers, chicken and a mimosa. Since warm weather is already here we’re getting together with family and friends to celebrate summer holidays and special occasions outdoors, I wanted to share a light and refreshing potato salad that pairs great with just about everything. If you know anything about it, it’s that I love to share salad recipes on Instagram.
I believe there is a time and place for potato salads that are slathered with mayonnaise and more often than not, I find myself making a much lighter dish to serve at dinner. Thinking back on my mid-western holidays growing up, potatoes were naturally present at the dinner table. Whether it was baked, fried, boiled, smashed or mashed, potatoes were a huge part of eating together as a family.
There are so many different ways to prepare potatoes as a side dish that sometimes it’s too hard to pass up, especially when it involves a cookout. However, with the summer heat coming, I wanted to make a refreshing potato salad that is light on dressing but still has plenty of flavor.
This potato salad is actually a classic French recipe with the addition of bacon and green onions. What fun would a salad be without any bacon? I mean, it adds the perfect crunch and savory notes to this dish that you’ll just love.
Classic Potato Salad
- 1 pound baby red potatoes
- 1 pound gold/brown baby potatoes
- 6 slices bacon
- 11 tablespoons olive oil
- 2 1/2 teaspoons red wine vinegar
- 1/2 teaspoon balsamic vinegar
- 1 teaspoon vinegar
- 2 + 1/8 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon mustard powder
- 1/4 cup fresh parsley (, chopped)
- 1/4 cup chopped green onions
- Boil potatoes in a large pot over medium-high heat on the stove top for about 30-35 minutes, until tender.
- Cook bacon according to package directions.
- Drain potatoes and cover strainer with a kitchen towel for 10 minutes. This will allow them to soften more.
- Meanwhile, make the vinaigrette. In a small bowl, combine olive oil, red wine vinegar, balsamic vinegar, vinegar and whisk to mix. Add salt, pepper and mustard powder then whisk. Add chopped green onions and parsley. Chop bacon; set aside.
- Quart potatoes with a knife and place in a large bowl. Pour in vinaigrette and gently toss together. Add chopped bacon and gently toss.
- Chill until ready to serve or eat as is.