Imagine a side dish that combines the crispy, smoky goodness of bacon with tender, creamy potatoes in a tantalizing warm salad that'll have everyone at your table begging for seconds. This isn't just another potato salad - this is a flavor explosion that transforms the humble potato into a culinary masterpiece that will revolutionize your meal experience. Perfect for summer barbecues, potlucks, or a weeknight dinner that craves something extraordinary, our Warm Bacon Potato Salad is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound baby potatoes, halved
- 6 slices bacon, cooked and crumbled
- 1/4 cup red onion, diced
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing the ingredients. Rinse the baby potatoes under cold water to remove any dirt. Halve each potato and set them aside.
- In a large pot, bring salted water to a boil. Once boiling, add the halved baby potatoes and cook for about 10-12 minutes, or until they are fork-tender. Be careful not to overcook them; you want them to hold their shape.
- While the potatoes are cooking, prepare the bacon. In a skillet over medium heat, cook the bacon slices until they are crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In a medium bowl, combine the diced red onion, mayonnaise, apple cider vinegar, salt, and pepper. Mix well until all the ingredients are fully incorporated. Adjust the seasoning to taste.
- Once the potatoes are cooked, drain them and let them cool for a few minutes. While they are still warm, add the potatoes to the bowl with the dressing mixture. Gently toss to coat the potatoes evenly with the dressing.
- Add the crumbled bacon to the potato salad and toss again to combine. The warmth of the potatoes will help meld the flavors together.
- Transfer the warm bacon potato salad to a serving dish. Garnish with fresh parsley for a pop of color and added flavor.
- Serve immediately while warm, or you can let it sit for a few minutes to cool slightly before serving. Enjoy your delicious warm bacon potato salad!
Tips
- Choose the right potatoes: Baby potatoes work best as they hold their shape and have a creamy texture when cooked.
- Bacon perfection: Cook bacon until crispy but not burnt. Pat dry with paper towels to remove excess grease for the best texture.
- Timing is key: Dress the potatoes while they're still warm to help them absorb the dressing's flavors more effectively.
- Don't overcook potatoes: Test with a fork - they should be tender but not mushy. Overcooked potatoes will turn your salad into a mashed mess.
- Customize your dressing: Feel free to add a touch of Dijon mustard or swap apple cider vinegar with white wine vinegar for a different flavor profile.
- Garnish generously: Fresh parsley adds a bright, fresh note that cuts through the richness of the bacon and mayonnaise.
- Serve immediately for the best taste and texture - this dish is all about that warm, comforting experience!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 10g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 30mg
