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New Potato Salad

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Serves 4| Hands-On Time: | Total Time:



  1. Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Add 1 tablespoon of the salt and bring to a boil. Reduce heat to medium-low. Simmer until the potatoes are fork-tender, about 15 minutes. Drain and set aside.
  2. Meanwhile, in a skillet, over medium heat, fry the bacon until crisp, about 7 minutes, then transfer it to a paper towel lined plate.
  3. In a small bowl, whisk together the mustard, vinegar, pepper, and the remaining 1 teaspoon of salt. Whisking constantly, slowly add the oil in a steady stream until an emulsion forms.
  4. Cut the potatoes into bite-size pieces and place in a bowl. Add the bacon, corn, and vinaigrette and toss. Serve at room temperature.
By July, 2005

Nutritional Information

  • Per Serving
  • Calories 346.99Calories From Fat 43%
  • Calcium 32.52mg
  • Carbohydrate 43.92g
  • Cholesterol 6.97mg
  • Fat 16.69g
  • Fiber 4.6g
  • Iron 2.38mg
  • Protein 7.64mg
  • Sat Fat 2.79g
  • Sodium 465.72mg
What does this mean? See Nutrition 101 .

Quick Tip

Corn on the cob
Break each ear of uncooked sweet corn in half, then stand each half on end in a baking dish or large bowl. With a paring knife, slice downward to remove the kernels from the cob. Transfer the kernels to a container or resealable plastic bag and freeze for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.