A Squared: Honey Mustard & Bacon Potato Salad

Thursday, June 30, 2016

Honey Mustard & Bacon Potato Salad

What's more American than bacon? Well, not a whole lot. But, when you add bacon to a few red, white & blue potatoes you have the makings of a potato salad perfect for celebrating America's birthday!

I love potato salad, but I am extremely picky about it. I grew up on my Oma's German-style potato salad, which was simply dressed in a vinegar and oil combination (and not mayo). I have posted two previous renditions of that recipe here before (here with green beans and here with green beans and corn), but decided to take the recipe a few steps further this time: bumping up the flavor with a few add-ins and a new dressing and creating something that's perfectly patriotic and fitting for your Fourth of July picnic table by using red, white & blue fingerling potatoes!

Cooled and boiled potatoes are combined with crisp red onion, fresh parsley, and salty crumbled bacon as the base of this potato salad. The dressing is a super flavorful honey Dijon vinaigrette. It may not be your traditional potato salad dressing, but the flavor is wonderful-- especially with the bacon. It's a sweet and tangy and it's dairy and mayonnaise-free so it's a great dish to serve outdoors at a Fourth of July picnic or barbecue.

I'm signing off and heading north to Michigan for the holiday weekend... back next week with more fun foodie content on the blog! Have a safe and happy Fourth of July!


  • 1 lb. red, white & blue fingerling potatoes
  • 1/2 Tbs. Dijon mustard
  • 1 1/2 Tbs. honey
  • 3 Tbs. white wine vinegar
  • 4 Tbs. olive oil
  • 1/2 tsp. dry chives
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt
  •  1/4 cup red onion, thinly sliced
  • 5 slices of center cut bacon, cooked and crumbled
  • 3 Tbs. flat leaf parsley, chopped
Bring a large pot of water to boil.  Add potatoes and cook until fork tender, about 15 minutes (give or take up to 5 minutes depending on the size of the potatoes).  Drain the potatoes and cool completely.  Cut the potatoes into 1-inch chunks and set aside.  Tip: The cooler the potatoes, the easier to slice so sometimes I like to boil the potatoes the day before or earlier in the day and refrigerate them before dicing.

In a large bowl, whisk mustard, honey, oil, chives, pepper, and salt until fully combined. Add diced potatoes, onion slices, crumbled bacon and parsley to the dressing. Toss well to coat completely.

Serve chilled or at room temperature.

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