Potato Salad With Bacon and Parsley

potato-salad-bacon-parsley
Photo by Christopher Baker
Potato Salad With Bacon and Parsley 3.1 214 5 1
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  • Serves 6
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 167 calories
    • Calories 78 calories from fat
    • Fat 9 g
    • Sat Fat 2 g
    • Cholesterol 5 mg
    • Sodium 444 mg
    • Protein 4 g
    • Carbohydrate 19 g
    • Sugar 1 g
    • Fiber 2 g

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.

Ingredients

  1. Check 1 1/2 pounds new potatoes
  2. Check kosher salt and black pepper
  3. Check 4 slices bacon
  4. Check 3 tablespoons extra-virgin olive oil
  5. Check 2 tablespoons red wine vinegar
  6. Check 2 teaspoons Dijon mustard
  7. Check 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.

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