Skip the cold side dishes and wow the crowds with this fast and fresh recipe for Potato Salad with Warm Bacon Dressing.
Step aside, all you chilly, starchy side dishes. It’s no longer cool to be … cool. Because there’s a new recipe in town and it is h-o-t hot. As in, Potato Salad with Warm Bacon Dressing HOT.
There’s no mayonnaise. There’s no sour cream. There’s no cool and creamy dressing that leaves this dish destined for the bottom of your fridge or cooler, where it’ll remain until someone finally declares, “There’s no potato salad?!”
So here we are in all our warm bacon dressing glory. It’s certainly savory, but that’s not all. It gets a little tang courtesy of some whole grain mustard and a bit-o-bite via a solid splash of apple cider vinegar. Cook it all together with sweet yellow onions and we’ve got a flavor trifecta that will knock your socks, shoes and speedos off.
So whether you’re in need of a summertime potluck dish that will leave guests begging for the recipe, or you’re simply tired of potatoes covered in two types of cheese and butter (Does this actually happen to people?), allow me to introduce you to your new starchy, super-hot BFF. Take it away, Potato Salad with Warm Bacon Dressing!
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- 2 pounds small red potatoes, unpeeled
- 8 slices uncooked bacon, chopped
- 1 1/2 cups diced yellow onions
- 1/2 cup apple cider vinegar
- 1 1/2 Tablespoons whole grain mustard
- 1/4 cup sugar
- 2 Tablespoons chopped fresh chives
- Boil the potatoes in a large pot of water until they are fork-tender, about 15 minutes. Drain the potatoes then allow them to cool completely. Cut the potatoes into quarters then add them to a large bowl.
- Add the bacon to a large sauté pan set over medium heat. Cook the bacon until it is crispy and all of the fat has rendered off. Using a slotted spoon, transfer the bacon to a plate, leaving 3 tablespoons of the drippings in the pan.
- Add the diced onions to the pan and cook, stirring, until the onions are translucent. Stir in the apple cider vinegar, whole grain mustard, sugar, 1 teaspoon salt, ½ teaspoon pepper and ½ cup water. Simmer the mixture for 3 minutes until it has reduced to 1 cup.
- Pour the dressing over the potatoes, add the cooked bacon and toss to combine. Stir in the chives and serve warm.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
It was great- loved it!
Will make it over and over again!♥️
So glad you enjoyed the recipe, Leslie!
I made the for the 4th and it was outstanding. I did sub pure maple syrup for the sugar ( and x3 the recipe) – it all turned out so nicely. Served at room temp and enjoying it now for my left over lunch.
Awesome! I’m so thrilled you enjoyed the recipe, Kathy!
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