Description
This Picnic Potato Salad features tender potatoes, crispy bacon, and zesty dressing, making it a must-have for any gathering.
Ingredients
Scale
- 3 pounds fingerling potatoes
- 7 slices bacon
- ½ cup chopped green onions
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 3 teaspoons coarse-grained dijon mustard
- 1½ teaspoons granulated sugar
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 3 teaspoons chopped fresh thyme
Instructions
- Place the cut fingerling potatoes into a large pot and cover them with cold water.
- Put a lid on the pot and boil until the potatoes are fork-tender, usually about 15-20 minutes.
- While the potatoes are boiling, combine the dressing ingredients in a medium jar. Shake well until blended.
- Once cooked, drain the potatoes and dump them into a medium bowl. Keep them hot.
- Pour the dressing directly over the warm potatoes, allowing them to soak up the flavors.
- Toss in the crispy bacon pieces and chopped green onions, mixing gently.
- Let the salad sit and come to room temperature before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1.5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: Picnic Potato Salad