Potato Salad With Bacon and Parsley
Serves 6|
Hands-On Time:
10m
|
Total Time:
25m
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
- 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.
- Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.
- 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.
Nutritional Information
- Per Serving
- Calories 167Calories From Fat 78
- Protein 4g
- Carbohydrate 19g
- Sugar 1g
- Fiber 2g
- Fat 9g
- Sat Fat 2g
- Sodium 444mg
- Cholesterol 5mg
What does this mean? See Nutrition 101.
Quick Tip
The potatoes can be cooked and tossed with the dressing and the parsley up to one day in advance. To ensure that the bacon
stays crisp, add it just before serving.
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