I have to confess: while I am a huge fan of the kind of salads that are full of greens and beautiful rainbows of yummy fruits and veggies and nuts, I have a soft spot in my heart for the salads that my mind says “pish posh, this isn’t really a boring salad! This is a delicious bowl of bad-for-you goodness! Eat, EAT!”
Macaroni salad, pasta salad, potato salad… you know the kind I’m talkin’ about.
Recently, I made this delicious baby potato salad with bacon for a family BBQ.
It has bacon. Nuff said.
This is a great salad for picnics, parties, or Sunday night family suppers. It’s actually on the lighter side of potato salads, and as a bonus, it’s insanely fantastic to saute and serve up with breakfast the next day.
Baby Potato Salad with Bacon
Recipe amended from Fine Cooking
- 1.5 pounds of yellow or Yukon Gold baby potatoes
- 5 pieces of bacon, cooked (save 1 Tablespoon of bacon drippings!)
- 1/4 cup olive oil
- 2 Tablespoons of cider vinegar
- 1/2 teaspoon sugar
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup finely chopped shallot
- 2 tablespoons fresh, chopped chives
- Bring potatoes to a boil in a large pot. Be sure to cover the potatoes by at least an inch or two with water, and to season the water generously with salt. They should take about 20 minutes to cook, and should be tender but not mushy when done.
- While the potatoes are boiling, cook the bacon slices in a large skillet over medium heat until they’re good & crispy (about 10 minutes; be sure to flip them over halfway). Place them onto paper towels when done.
- In a medium bowl, combine the olive oil, cider vinegar, sugar, lemon juice, lemon zest, sugar, and shallot.
- When the potatoes are done, drain them over a colander and slice them either into halves or quarters, depending on how large your baby potatoes are and what your preference is.
- Add potatoes to the lemony shallot oil mixture and combine until all of the potatoes are well coated. Add the chives and the bacon drippings, and combine again.
- You can serve immediately or let the salad sit for 20-30 minutes. Immediately before serving, be sure to crumble the bacon over the potatoes and mix to combine.
If you have leftovers, definitely save them, because you can make them into a fabulous hearty potato dish for the next morning!
Simply add some oil to a saute pan, add the leftover baby potato salad with bacon, and toss until thoroughly and evenly heated.
I like my morning potatoes crispy on the outside, so I let them cook up until the outside of the potatoes get a nice crispness to them, which takes about 7-10 minutes over medium heat.
Oh my word. SO GOOD. Total Make Once, Eat Twice food BLISS!