Potato Salad With Bacon and Parsley

Potato Salad With Bacon and Parsley
Christopher Baker
This mayonnaise-free version has a piquant dressing made from red wine vinegar, olive oil, and mustard.

Get the recipe.
Serves 6
preparation
10
minutes
cooking
25
minutes

Ingredients

1 1/2
pounds
new potatoes
kosher salt and black pepper
4
slices bacon
3
tablespoons
extra-virgin olive oil
2
tablespoons
red wine vinegar
2
teaspoons
Dijon mustard
1
cup
fresh flat-leaf parsley, roughly chopped

Directions

  1. Place the potatoes in a pot with water to cover and 1 teaspoon salt and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
  2. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.
  3. In a large bowl, whisk the oil, vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss with the potatoes, bacon, and parsley.
Sara Quessenberry
May 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 78
  • Protein 4 g
  • Carbohydrate 19 g
  • Sugar 1 g
  • Fiber 2 g
  • Fat 9 g
  • Sat Fat 2 g
  • Sodium 444 mg
  • Cholesterol 5 mg
What does this mean? See Nutrition 101.