Bacon Vinaigrette Potato Salad: Tender, juicy, and succulent.:

The Best Potato Salad You’ll Ever Taste

Let me tell you about my potato salad. It is not the usual kind. It is tender and full of flavor. The secret is a warm bacon vinaigrette.

It soaks right into the warm potatoes. I think that is the best part. Doesn’t that sound good? What is your favorite kind of potato salad?

A Little Story From My Kitchen

My grandson Leo used to pick out the potatoes from his salad. He only wanted the bacon. I started chopping everything smaller.

Now he gets a perfect bite every time. He loves it. I still laugh at that. Sometimes, small changes make a big difference in cooking.

Why We Use Baby Red Potatoes

Their thin, red skins are so pretty in the bowl. They also hold their shape when you boil them. You won’t get a mushy salad.

This matters because texture is just as important as taste. A good potato salad should be fun to eat. *Fun fact*: leaving the skins on gives you extra fiber and nutrients.

Let’s Make the Magic Dressing

This is where the flavor happens. You whisk the olive oil and vinegar together. Then you add the mustards and a little sugar.

The sugar is important. It balances the sharp vinegar. Does your family like a sweeter or a tangier dressing? Let me know!

The Best Way to Mix It All Up

Please, do not mix this when the potatoes are ice cold. Wait until they are just slightly warm. This is my biggest tip for you.

The warm potatoes drink up the dressing. This makes them so juicy and delicious. This matters because it makes every single bite taste amazing.

Your Turn to Cook

Now you have my special recipe. It is perfect for a family dinner or a picnic. I hope you feel proud to make it.

Will you be making this for a special occasion? Come back and tell me all about it. I love hearing your stories.

Ingredients:

Ingredient	Amount	Notes
baby red potatoes	1 pound
coarse sea salt	1 tablespoon
extra virgin olive oil	1/3 cup
red wine vinegar	1/4 cup
Dijon mustard	1 tablespoon
coarse or whole grain mustard	1 tablespoon
bacon	4 strips	cooked and crumbled
shallot	2 tablespoons	minced
red bell pepper	2 tablespoons	minced
fresh flat parsley	2 tablespoons	minced
sugar	1 tablespoon

My Favorite Potato Salad with a Crispy Twist

Hello, my dear! Let’s make my favorite potato salad. It is not like the creamy kind you might know. This one is tangy and full of crispy bacon. I learned to make it from my friend Marie years ago. We still laugh about the first time I tried it. I could not believe how good it was.

Ingredients

• 2 pounds baby red potatoes
• 1 tablespoon salt, for boiling water
• 6 slices bacon, cooked crispy and crumbled
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon whole grain mustard
• 1 small shallot, finely chopped
• 1/2 red bell pepper, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon sugar
• Salt and black pepper to taste

Instructions

Step 1: Get a big pot of water boiling. Add a good spoonful of salt to the water. This makes the potatoes taste wonderful from the inside. Carefully add your baby red potatoes. Let them cook until they are tender. (My hard-learned tip: Don’t skip the salt in the water! It is the only chance to season the potato itself.)

Step 2: Once the potatoes are cooked, drain all the hot water away. Then run cold water over them to stop the cooking. This also makes them safe to handle. When they are just cool enough, cut them into bite-sized pieces. I like to leave the skins on for color and nutrients.

Step 3: Now for the magic part! In a bowl, we make the vinaigrette. Whisk together the olive oil, vinegar, and both mustards. Doesn’t that smell amazing? Then stir in the crispy bacon, shallot, bell pepper, and parsley. The sugar helps balance the vinegar’s tang. Do you prefer sweet or tangy flavors? Share below!

Step 4: Gently pour that delicious dressing over your potatoes. Toss everything together until each piece is shiny and coated. You can eat this salad warm or at room temperature. I think it tastes best after it has sat for a little while. The flavors all get to know each other.

Cook Time: 20 mins
Total Time: 30 mins
Yield: 6 servings
Category: Side Dish

Three Fun Ways to Change It Up

This recipe is like a good friend. It is always happy to try something new. Here are a few ways you can make it your own. I love seeing what everyone comes up with in their own kitchens.

• Summer Herb Garden: Use fresh chives and dill instead of parsley. It tastes like a sunny garden.
• No-Meat Marvel: Skip the bacon and add a handful of toasted walnuts. They give a lovely crunch.
• Little Bit Spicy: Add a tiny pinch of red pepper flakes to the dressing. It gives it a nice warm feeling.

Which one would you try first? Comment below!

The Perfect Plate and Pairings

This potato salad is a wonderful partner for so many meals. I often serve it with simple grilled chicken or a juicy burger. It also looks beautiful on a picnic table next to some deviled eggs. For a pretty plate, sprinkle a little extra parsley on top.

What should we drink with it? A cold glass of iced tea with lemon is my go-to. It is so refreshing. For a special evening, a crisp glass of Sauvignon Blanc pairs beautifully. It cuts through the richness of the bacon.

Which would you choose tonight?

Keeping Your Potato Salad Perfect

This potato salad is best eaten the day you make it. But it keeps well in the fridge for two days. Just pop it in a container with a tight lid.

I do not recommend freezing it. The potatoes will get mushy and watery when thawed. It loses that wonderful texture.

I once made a huge batch for a family picnic. It rained, and the picnic was canceled. We ate that salad for three days straight. It was still delicious.

Batch cooking saves you time on busy nights. Having a ready-made side dish is a lifesaver. It means a good meal is just a reach away.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Problem one: your potatoes are mushy. You boiled them too long. The fix is to check them with a fork a few minutes early.

Problem two: the dressing is too sharp. The vinegar can be strong. Just add a pinch more sugar to balance the flavor.

I remember when I first used a shallot. I was nervous it would be too strong. Mincing it finely makes its flavor gentle and sweet.

Getting the texture right matters for a happy meal. A perfect potato feels good in your mouth. Fixing the flavor balance makes everyone ask for seconds.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Always check your bacon labels to be sure.

Q: Can I make it ahead? A: Absolutely. Make it a few hours before serving. The flavors get even better as they sit.

Q: What if I don’t have a shallot? A: A few tablespoons of red onion work great. It is a perfect swap.

Q: Can I double the recipe? A: Of course. Just use a bigger pot for the potatoes. It is great for a crowd.

Q: Is the bacon optional? A: It adds a smoky flavor. But you can leave it out for a vegetarian version.

Fun fact: Red potatoes hold their shape better than others when boiled. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It holds so many good memories for me. Food tastes better when we share it.

I would love to see your creation. It makes me so happy to see your family meals. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Lena Morales.