Recipe Detail

Potato Salad with Bacon and Tomatoes

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Number of Servings:


  1. 1 pounds - baby red potatoes
  2. - salt and fresh ground black pepper
  3. 1/2 pounds - cooked bacon
  4. 2 tablespoons - red wine vinegar
  5. 1 tablespoons - whole-grain mustard
  6. 1 pints - cherry tomatoes
  7. 1/4 cups - flat-leaf parsley


Place whole baby potatoes in a large saucepan and cover potatoes with cold, salted water. Bring to a low boil, reduce heat and simmer until potatoes are just tender, about 9 min; drain, then cool slightly before cutting in halves or quarters.
Whisk together 1/4 cup reserved bacon grease with the vinegar and mustard; season with salt and pepper. Add cooked potatoes, tomatoes, bacon, and parsley and toss together. Pack and chill until ready to eat.


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