Bacon & Potato Salad


Just because summer is over, doesn’t mean you can’t have potato salad.

Crumbled bacon and lemon zest add a whole new flavor experience to regular potato salad . And if you use baby potatoes, you’ll save time in the kitchen since you don’t have to peel their tender skins!


Bacon & Potato Salad
Prep time:
Cook time:
Total time:
Serves: 8
Adding a bit of bacon adds a ton more flavor to traditional potato salad.
  • 2 lbs baby red potatoes
  • 6-8 slices GF bacon, chopped & cooked
  • 2 eggs, hard-boiled & chopped
  • 2 Tbsp red wine vinegar
  • ¾ cup GF mayonnaise
  • 3 Tbsp GF grainy or regular mustard
  • Zest from 1 lemon
  • Salt and pepper to taste
  • 4-6 scallions or green onions, finely chopped
  • ¼ cup fresh Italian parsley, chopped
  • 2 Tbsp fresh dill, chopped
  1. Boil potatoes whole until fork tender (about 15 minutes), drain and allow to cool for 10 minutes. Then cut into quarters and place in a large bowl.
  2. In a small bowl whisk together vinegar, mayonnaise, mustard, zest and salt and pepper. Pour over potatoes, add eggs, cooked bacon, scallions, and herbs, and toss gently to coat.
  3. Serve warm or cold.

[hr]FAQ: Is Red Wine Vinegar Safe?


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