Potato Salad with Bacon and Tomatoes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - baby red potatoes
  • - salt and fresh ground black pepper
  • 1/2 pounds - cooked bacon
  • 2 tablespoons - red wine vinegar
  • 1 tablespoons - whole-grain mustard
  • 1 pints - cherry tomatoes
  • 1/4 cups - flat-leaf parsley
  • Directions:

    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.

    Brief Description

    An easy twist on potato salad that does not have any mayonnaise, so it is the perfect dish for a picnic or outdoor meal.

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 12 min


    Ladies Home Journal

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    Posted On:

    October 15, 2014

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