For a variation on classic picnic potato salad, try this recipe featuring a mustard and cider vinegar dressing instead of the standard mayonnaise base.
Special Diets:
Ingredients
Method
Place potatoes in a large pot of water and bring to a boil.
Cook until just tender, about 15 to 20 minutes.
Drain and cool slightly, then peel if desired and slice into thick rounds.
Meanwhile, cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate to let drain.
When cool enough to handle, crumble into small pieces.
Drain off all but 1 tablespoon fat from the skillet, then return to medium heat.
Add white onion and cook until lightly browned, 7 to 8 minutes.
In a large bowl, gently toss together warm bacon, potatoes and white onion with oil, mustard, vinegar, green onions, salt and pepper.
Garnish with parsley and serve warm or at room temperature.
Nutritional Info
Serving Size
Calories
180
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.