There’s no mayo in this flavorful Bacon Potato Salad, tossed in an easy garlic and honey–Dijon vinaigrette. Delicious warm or cold, this zesty salad is perfect for picnics, potlucks, parties, and any gathering.
When I studied culinary arts, one memorable class was World Cuisines, where we made a warm German-style potato salad. That warm, tangy version inspired this Bacon Potato Salad, updated with garlic and honey instead of sugar for a richer, savory-sweet flavor.
Bacon Potato Salad
This version brings together tender red potatoes, crisp bacon, sautéed red onion, and a bright honey–Dijon dressing with a touch of garlic. The combination of warm potatoes and hot bacon melds with the dressing to create a savory, slightly sweet salad that holds up well chilled, too.
Because it’s delicious hot or cold, it’s an ideal choice to pack for outings and events. Serve it right away while the potatoes are still warm to really highlight the bacon flavor, or refrigerate and enjoy it chilled—the dressing stays flavorful either way.
Farberware Cookware
For this recipe I used the Farberware Neat Nest collection of saucepans and skillets. These nesting pans and flat-handled lids are great for small kitchens or anyone wanting a space-saving set. The handles hook together so pots stack without scratching. Compact storage and reliable performance make them handy for everyday cooking and for recipes like this salad.
National Parks
Farberware partners with the National Parks Foundation with an annual contribution that supports park conservation. Living in Utah, I’m lucky to have many national parks and monuments nearby. Getting outside to explore parks and historical sites is a great way to spend time with family and bring along easy food like this potato salad.
Family Field Trip
Our family recently visited the Golden Spike National Historic Site in northern Utah. We packed this Bacon Potato Salad for a picnic after exploring the trains and learning about the transcontinental railroad. The salad was easy to transport, held up well, and tasted great after a day outside.
My son enjoyed reading about the history on site. After touring, we sat down for a picnic and the Bacon Potato Salad was the perfect, satisfying side for the drive home.
Recipe
This Bacon Potato Salad is satisfying, flavorful, and easy to make. It’s a reliable recipe to bring to gatherings or enjoy at home—hot off the stove or cold from the fridge.
Bacon Potato Salad
Amber Brady
10
20
30
8 to 10 servings
Ingredients
- 1 ½ lbs petite red potatoes, cut in half or fourths (depending on size)
- 2 tsp salt, (for boiling the potatoes)
- 12 oz bacon, diced (about 12 strips)
- 1 small red onion, diced (about 1 cup)
- 1 tsp minced garlic
Dressing:
- ¼ cup oil, (canola/vegetable/olive)
- 3 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- ¼ cup chopped parsley, optional
- salt and pepper, to taste
Instructions
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Place the cut potatoes in a large saucepan and cover with water. Add salt and bring to a boil. Simmer for 10–15 minutes or until the potatoes are fork tender. Drain and set aside.
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Cook the diced bacon in a large skillet until crisp. Remove bacon with a slotted spoon and drain on paper towels. Reserve 1–2 tablespoons of bacon fat in the skillet; discard the rest once cooled.
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Sauté the diced red onion in the reserved bacon fat for about 5 minutes, until softened. Add the minced garlic and cook an additional minute until fragrant.
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Whisk the dressing ingredients (oil, red wine vinegar, Dijon mustard, honey, salt, and pepper) until emulsified. Toss the warm potatoes with the bacon, onion–garlic mixture, and dressing. Stir in parsley if using. Serve warm or refrigerate and serve cold.
Notes
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