Bacon Potato Salad

Every summer my family has a reunion where we all get together at a different park and have basically what is called "The Morales Olympics".  They play games like basketball, volleyball, and a 3 legged race.  Since I'm super shy, I always hated participating in these contests and so the only thing that kept me from not going was the delicious food that they would always bring.

My aunt has this potato salad that she always makes and I've seen her make it before and it's so simple but I could never get it down.  Last year, I found this recipe and sorry Auntie, but I think this salad will give you a run for your money.

This potato salad is so simple and you really don't need too many ingredients!  It has so much flavor mostly because of the bacon grease that's added to the dressing :)  I never said I was trying to stay healthy!

First off is the ingredients:

apple cider vinegar, mayonaise, Dijon mustard, thyme, parsley, green onions, bacon, golden potatoes, S&P

Start off by boiling the potatoes.  Keep the skin on for texture!

Meanwhile, start cooking some bacon.  And one of the best things about this recipe, save the bacon grease for later :)

Whisk together the dressing: Dijon, mayo, vinegar, salt, and pepper to taste

Once the potatoes have cooled, chop them into bite sized pieces, mix it together with the bacon, herbs, and bacon grease

Finally add the dressing. MMMMMM!

And serve!  There definitely won't be any leftovers.

Bacon Potato Salad

Servings: 4 to 6


1 pound Yukon gold potatoes
3 strips bacon, coarsely chopped
1/4 cup plus 3 tablespoons mayonnaise, or more to taste
1 heaping tablespoon Dijon mustard, or more to taste
1 heaping tablespoon cider vinegar, or more to taste
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley

1. In a medium saucepan, add the potatoes and enough water to cover the potatoes by 1 inch. Bring the pan to a simmer and cook until the potatoes are tender, about 25 minutes. Remove from the heat, drain the potatoes and set aside until cool enough to handle.
2. While the potatoes are cooking, fry the bacon in a medium skillet over medium heat until crisp, 8 to 10 minutes. Remove from heat and drain the bacon onto a paper towel-lined plate. Save 1 tablespoon bacon grease and set aside in a warm place (discard the rest, or save for another use).
3. In a small bowl, whisk together the mayonnaise, mustard, cider vinegar, smoked salt, kosher salt and pepper. Taste and adjust the dressing as desired. Set aside.
4. Dice the potatoes into half-inch cubes and place in a large bowl. Stir in the warm bacon fat until combined. Fold in the dressing, bacon, green onions, thyme and parsley. Taste the salad and adjust the seasoning if desired. Cover and chill the potato salad before serving.