Roasted Potato Bacon Salad

Crispy bacon mingles with tender roasted baby red potatoes in this flavorful salad, brightened by zesty pickles and fresh parsley. It's a hearty, easy side that everyone will love.

Course Salad

Cuisine American

Keyword bacon, comfort food, easy recipe, potato salad, side dish

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 250kcal

Author Liza Agbanlog

Ingredients

6 slices of bacon cut into thin pieces
15 baby red potatoes scrubbed and dried
Sea salt and freshly ground pepper
A handful of Italian parsley chopped
½ cup diced sweet pickles
1 tablespoon old fashion prepared mustard
1 tablespoon mayonnaise
1 tablespoon red wine vinegar

Instructions

Cook the bacon with a little bit of water over medium high heat until crisp and brown. Drain and place on a paper towel to remove excess fat. Set aside the browned bacon and reserve the fat.
Preheat oven to 400°F.
Cut the potatoes in halves or quarters, depending on the size of the potato. Toss them with the bacon fat, salt and pepper. Transfer the seasoned potatoes into a baking pan and roast them until they are golden brown, about 50 minutes. Let them cool to room temperature.
Toss the roasted potatoes with the bacon pieces, parsley, mustard, mayonnaise and vinegar. Transfer to a serving plate.
Enjoy!

Notes

Recipe adapted from the cookbook “ The Best of Chef at Home”.

Nutrition