This Bacon Potato Salad with Sweet Mustard Dressing is the perfect side dish for any gathering. With tender baby potatoes, crispy bacon, and a tangy-sweet mustard dressing, it’s a crowd-pleaser packed with texture and flavor. The salad combines earthy potatoes, crunchy celery, and fresh parsley with a creamy dressing that balances the richness of bacon with the light sweetness of honey and the tang of Dijon mustard. Serve this as a side to grilled meats, or bring it to your next potluck for a guaranteed hit.
Ingredients
For the Salad
- 2 pounds (about 900g) baby potatoes, halved or quartered
- 6 slices of bacon
- ½ cup (about 75g) red onion, finely chopped
- ¼ cup (about 35g) fresh parsley, chopped
- ½ cup (about 120g) celery, chopped
- Salt and pepper, to taste
For the Sweet Mustard Dressing
- ¼ cup (60ml) apple cider vinegar
- ¼ cup (60g) Dijon mustard
- 2 tablespoons (30g) honey
- ½ teaspoon (2g) salt
- ¼ teaspoon (1g) freshly ground black pepper
- ½ cup (120ml) mayonnaise
- 2 tablespoons (30ml) olive oil
Instructions
- Cook the Potatoes: Place the halved or quartered baby potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for about 10–15 minutes, or until the potatoes are fork-tender.
- Cook the Bacon: While the potatoes are cooking, heat a skillet over medium heat. Fry the bacon slices for 8-10 minutes, turning them occasionally, until they are crispy and golden. Remove the bacon from the skillet and place it on a paper towel-lined plate to cool, then crumble into bite-sized pieces.
- Prepare the Sweet Mustard Dressing: In a mixing bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined. Slowly whisk in the mayonnaise and olive oil until smooth and creamy. Adjust seasoning to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooked potatoes, crumbled bacon, red onion, parsley, and celery. Pour the sweet mustard dressing over the salad ingredients and gently toss until everything is evenly coated.
- Serve and Enjoy: Serve the salad warm, at room temperature, or chilled. This salad can be prepared ahead of time and stored in the refrigerator for up to two days.
Conclusion:
This Creamy Bacon Potato Salad with Sweet Mustard Dressing brings a delicious twist to a classic dish with its unique blend of textures and flavors. The smoky bacon and tangy mustard dressing elevate the creamy potatoes, making it a satisfying side dish that complements any meal. Perfect for barbecues, picnics, or family dinners, this salad is bound to become a new favorite.
Creamy Bacon Potato Salad with Sweet Mustard Dressing
Ingredients
For the Salad
- 2 pounds about 900g baby potatoes, halved or quartered
- 6 slices of bacon
- ½ cup about 75g red onion, finely chopped
- ¼ cup about 35g fresh parsley, chopped
- ½ cup about 120g celery, chopped
- Salt and pepper to taste
For the Sweet Mustard Dressing
- ¼ cup 60ml apple cider vinegar
- ¼ cup 60g Dijon mustard
- 2 tablespoons 30g honey
- ½ teaspoon 2g salt
- ¼ teaspoon 1g freshly ground black pepper
- ½ cup 120ml mayonnaise
- 2 tablespoons 30ml olive oil
Instructions
- Cook the Potatoes: Place the halved or quartered baby potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for about 10–15 minutes, or until the potatoes are fork-tender.
- Cook the Bacon: While the potatoes are cooking, heat a skillet over medium heat. Fry the bacon slices for 8-10 minutes, turning them occasionally, until they are crispy and golden. Remove the bacon from the skillet and place it on a paper towel-lined plate to cool, then crumble into bite-sized pieces.
- Prepare the Sweet Mustard Dressing: In a mixing bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined. Slowly whisk in the mayonnaise and olive oil until smooth and creamy. Adjust seasoning to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooked potatoes, crumbled bacon, red onion, parsley, and celery. Pour the sweet mustard dressing over the salad ingredients and gently toss until everything is evenly coated.
- Serve and Enjoy: Serve the salad warm, at room temperature, or chilled. This salad can be prepared ahead of time and stored in the refrigerator for up to two days.