Potato Salad With Roasted Red Peppers And Bacon

Name: Potato Salad With Roasted Red Peppers And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs red potatoes (peeled and cut in half or quarters, depending on the size of potato); 5 -6 slices bacon, cooked to very crisp and crumbled; 2 tablespoons white vinegar; 2 tablespoons fresh lemon juice; 3 -4 green onions, chopped (can use red onions in place of green); 2/3 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons chopped fresh parsley; 1 tablespoon Dijon mustard; 3/4 - 1 cup roasted red pepper (use purchased red peppers from a jar, drained and chopped); salt and black pepper

Servings: persons

3 lbs red potatoes (peeled and cut in half or quarters, depending on the size of potato)
5 -6 slices bacon, cooked to very crisp and crumbled
2 tablespoons white vinegar
2 tablespoons fresh lemon juice
3 -4 green onions, chopped (can use red onions in place of green)
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
3/4 - 1 cup roasted red pepper (use purchased red peppers from a jar, drained and chopped)
salt and black pepper

1
Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes).
2
In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar.
3
Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces.
4
Drizzle with the lemon/vinegar mixture.
5
Cover and chill for about 2 hours or more, or until cold.
6
In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired).
7
After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine.
8
Pour over the dressing and mix to combine.
9
Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.

1284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs red potatoes (peeled and cut in half or quarters, depending on the size of potato), 5 -6 slices bacon, cooked to very crisp and crumbled, 2 tablespoons white vinegar, 2 tablespoons fresh lemon juice, and more.

Yes, Potato Salad With Roasted Red Peppers And Bacon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Salad With Roasted Red Peppers And Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions