30-Minute Warm Bacon Potato Salad
A warm potato salad that breaks from the traditional mayonnaise-based version with a bright Dijon mustard vinaigrette. Small red potatoes are boiled until tender, then tossed with a tangy dressing of olive oil, mustard, and white wine vinegar. Crispy bacon crumbles and fresh green onions add smoky flavor and crunch. Perfect for barbecues, potlucks, or as a side dish for grilled meats. Can be served warm immediately or chilled for a cold salad option.
Ingredients
- 2 lb small red potatoes, halved or quartered
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 6 slices bacon, crisply cooked and crumbled
- 2 medium green onions, sliced
Instructions
- 1
Place potatoes in 5-quart Dutch oven and add water to cover
- 2
Salt water generously and heat to boiling over medium heat
- 3
Cook potatoes until tender when pierced with a fork, about 15 minutes
- 4
Drain potatoes
- 5
Stir together olive oil, mustard and white wine vinegar in small bowl until smooth
- 6
Season dressing to taste with salt and pepper
- 7
Drizzle dressing mixture over potatoes and toss to coat
- 8
Top with crumbled bacon and green onions
- 9
Serve warm or cover and refrigerate to serve cold
Tips
Salt the cooking water generously to season the potatoes from the inside out while they cook.
Cook bacon until very crispy so it maintains texture when mixed with the dressed potatoes.
Toss potatoes with dressing while still warm so they absorb more flavor.
Good to Know
Cover and refrigerate up to 3 days. Best consumed within 2 days for optimal texture.
Can be made 1 day ahead and served cold. Add bacon just before serving to maintain crispness.
Serve warm immediately after preparation or chilled from refrigerator. Bring to room temperature for 15 minutes if desired.
Common Mistakes
Don't overdress the potatoes to avoid making them soggy.
Add bacon just before serving to prevent it from becoming soft.
Substitutions
FAQ
Can I make this ahead of time?
Yes, prepare the salad up to 1 day ahead but add the bacon just before serving to keep it crispy.
What type of potatoes work best?
Small red potatoes are ideal because they hold their shape well and have a creamy texture when cooked.
Can I serve this cold instead of warm?
Absolutely. Cover and refrigerate after preparation and serve chilled, or let come to room temperature for 15 minutes before serving.