Red Potato Salad With Mustard And Bacon Recipe

Name: Red Potato Salad With Mustard And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 1/2 pounds small red potatoes, scrubbed; 15 slices bacon, cooked, drained and crumbled; 20 scallions, thinly sliced; 1/2 cup plus 2 tablespoons Dijon mustard; 5 tablespoons white-wine vinegar; 1 cup olive oil; 5 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 1/4 cup chopped fresh tarragon; 1/2 cup chopped Italian parsley

Servings: persons

8 1/2 pounds small red potatoes, scrubbed
15 slices bacon, cooked, drained and crumbled
20 scallions, thinly sliced
1/2 cup plus 2 tablespoons Dijon mustard
5 tablespoons white-wine vinegar
1 cup olive oil
5 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1/4 cup chopped fresh tarragon
1/2 cup chopped Italian parsley

1
Place the potatoes in a large pot and cover with cold water.
2
Bring to a boil, lower the heat slightly, cover and cook until tender, about 25 minutes.
3
Drain and cool.
4
Cut into quarters and place in a large bowl.
5
Toss with the bacon and scallions.
6
Whisk the mustard and vinegar together.
7
Slowly whisk in the olive oil.
8
Stir in the salt and pepper.
9
Pour over the potatoes and toss.
10
Mix in the tarragon and parsley.
11
Season with more salt and pepper, if needed.
12
Serve at room temperature.

1915

kcal

Calories

109

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 8 1/2 pounds small red potatoes, scrubbed, 15 slices bacon, cooked, drained and crumbled, 20 scallions, thinly sliced, 1/2 cup plus 2 tablespoons Dijon mustard, and more.

Yes, Red Potato Salad With Mustard 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.

Red Potato Salad With Mustard And Bacon

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