Lemony Potato & Bacon Salad
Recipe: #16974
January 23, 2015
Categories: Salads, Potato Salad, Potatoes, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, more
"This is a tasty twist on the traditional potato salad, it`s got a tangy lemon flavor, perfect for your next picnic or potluck. Substitute small red potatoes if you’d like. Any sweet onion will work, including Walla Walla, Oso Sweet or Rio sweet. The dressing and potato-bacon mixture can both be made ahead of time and refrigerated separately. Just add dressing right before serving."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (249.1 g)
- Calories 391.8
- Total Fat - 23.8 g
- Saturated Fat - 5.6 g
- Cholesterol - 35 mg
- Sodium - 950.3 mg
- Total Carbohydrate - 31.5 g
- Dietary Fiber - 4.7 g
- Sugars - 3.7 g
- Protein - 14 g
- Calcium - 34.6 mg
- Iron - 1.7 mg
- Vitamin C - 19.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place unpeeled potatoes in a large 5- to 8-quart pot. Cover with cold water and place over high heat. Cover pot and bring to a boil. Once water boils, remove cover, reduce heat to medium-low and simmer until the potatoes are fork tender, about 15 to 25 minutes depending on size. Check frequently to prevent overcooking.
Step 2
Drain potatoes and set aside to cool. Once potatoes are cool enough to handle, cut into bite-size pieces, about 3/4-inch chunks, and place in large bowl.
Step 3
Add chopped onion, crumbled bacon, chives and basil. Toss very gently to combine.
Step 4
In a separate bowl, whisk together mayonnaise, oil, lemon juice, mustard, garlic, salt and peppers.
Step 5
Pour dressing over potato mixture and lightly toss with a large wooden spoon, taking care not to break too many potato chunks.
Step 6
Season with more salt and pepper to your liking.
Step 7
Serve immediately or chill at least 1 hour if you prefer a colder salad. Refrigerate leftovers in a tightly covered container.
Tips
No special items needed.
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