Crispy Bacon & Potato Salad with Lemon Vinaigrette
Ingredients
- 1½ poundsrusset potatoes
- 6 ouncesbacon
- 1lemon
- 3 tablespoonolive oil
- ½ teaspoonDijon mustard
- 1 clovegarlic
- ¼ cupfresh parsley
- ·salt
- ·black pepper
Prep
- 01
Mince 1 clove garlic
- 02
Chop 1/4 cup fresh parsley
- 03
Juice 1 lemon
Method
- 01
Cut potatoes into 1-inch cubes. Place in a pot, cover with cold salted water, bring to a boil, and simmer for 8–10 minutes until just tender but still holding their shape. Drain and set aside.
- 02
While potatoes cook, cut bacon into 1-inch pieces. Cook in a large skillet over medium-high heat for 5–7 minutes, stirring occasionally, until crispy. Transfer to a paper towel to cool, leaving 1 tablespoon of bacon fat in the pan.
- 03
Whisk together lemon juice, olive oil, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper to taste.
- 04
Toss warm potatoes with the vinaigrette, then fold in crispy bacon and parsley. Taste and adjust seasoning. Serve warm or at room temperature.
Spice Tips
For a sharper bite, add 1/2 teaspoon whole grain mustard or a small pinch of red pepper flakes. A handful of fresh dill or tarragon can replace the parsley for a different herbaceous note.
This salad is best served warm but tastes equally good at room temperature. Leftovers keep for up to 2 days in the fridge — rewarm gently or enjoy cold.