Potato Salad with Bacon Dressing

  • serves 8

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

87 Ratings
Directions for: Potato Salad with Bacon Dressing


For the Potato Salad

6 Yukon Gold potatoes

1 tsp salt

½ lb(s) bacon, chopped

2 stalks celery, chopped

8 green onions, chopped

Salt and pepper

For the Dressing

½ cup mayonnaise

¼ cup Dijon mustard

3 Tbsp apple cider vinegar

2 Tbsp reserved bacon fat (optional but tasty!)

2 Tbsp hot dog relish


For the Potato Salad

1. Put potatoes in a 4-quart pot and cover with cold water. Add salt and bring to a simmer. Cook until potatoes are tender and easily pierced with a knife. Drain and cut into chunks.

2. Meanwhile brown the bacon until it is golden and crispy. Drain the bacon fat reserving a few tablespoons for the dressing.

3. Place potatoes, bacon, celery and green onions into a large salad bowl. Add the dressing and season with salt and pepper. Toss well.

For the Dressing

1. Whisk together the mayonnaise, Dijon, vinegar, bacon fat and relish.

See more: Pork, Potatoes, North American, Fry, Salad, Picnic, Summer



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