If you’re looking for a delightful spin on a classic side dish, this Potato Salad with Bacon and Fresh Herbs Recipe is your new go-to. It’s packed with tender baby Yukon Gold potatoes, crispy bacon, and a vibrant mix of fresh herbs that bring every bite to life. The creamy, smoky dressing ties everything together, creating an irresistible balance of flavors and textures that’s perfect for family dinners, picnics, or any gathering where you want to impress without fuss. You’ll love how easy it is to make, yet how unforgettable it tastes!
Ingredients You’ll Need
Each ingredient in this Potato Salad with Bacon and Fresh Herbs Recipe is carefully chosen to complement one another, ensuring a dish that bursts with flavor, color, and texture. From the creamy mayo base to the fresh pop of herbs, these ingredients make the magic happen.
- 3 pounds baby/petite Yukon Gold potatoes: Their buttery texture and thin skins hold up beautifully without falling apart.
- 1 tablespoon white vinegar: Adds a gentle tang that brightens the potatoes without overpowering them.
- 1 (12 ounce) package bacon (cut into small pieces): Crispy bits add savory crunch and smoky depth.
- 1/3 cup chopped scallions: Fresh, mild onion flavor that cuts through the richness.
- 2 tablespoons chopped fresh parsley: A burst of green freshness and a lovely color contrast.
- 1 cup mayonnaise: The creamy base that binds everything together with silky smoothness.
- 1/2 teaspoon garlic powder: Adds subtle warmth and complexity to the dressing.
- 1 teaspoon white vinegar: Balances richness with a touch of acidity in the dressing.
- 1 teaspoon Dijon mustard: Adds a bit of tang and slight sharpness for depth.
- 1 teaspoon smoked paprika: Infuses smoky, earthy flavor that echoes the bacon.
- 1 tablespoon bacon fat (from frying the bacon): Intensifies the bacon flavor and adds richness to the dressing.
- Salt and pepper (to taste): Essential for seasoning and bringing all tastes into harmony.
How to Make Potato Salad with Bacon and Fresh Herbs Recipe
Step 1: Cook and Prepare the Potatoes
Start by halving the baby Yukon Gold potatoes, then placing them in a pot filled with water. Boil them over high heat until just tender, usually around 15 minutes after the water starts bubbling. Once cooked, rinse the potatoes under cold water to stop the cooking process, then drain well. Pour in a tablespoon of white vinegar over the warm potatoes and give them a gentle toss. This step is key because it adds brightness and helps the potatoes absorb flavor while cooling.
Step 2: Crisp the Bacon
While the potatoes cool, cook the bacon pieces in a skillet over medium to medium-high heat until they are wonderfully crispy. Once done, transfer them to a paper towel-lined plate to drain off excess grease. Save about a tablespoon of the flavorful bacon fat for later – it will give your dressing an extra smoky punch.
Step 3: Make the Dressing
In a medium bowl, whisk together mayonnaise, garlic powder, an extra teaspoon of white vinegar, Dijon mustard, smoked paprika, and the reserved bacon fat. This combination creates a dressing that’s creamy with just the right balance of tang and smoky notes. Taste it and tweak by adding more smoked paprika or vinegar if you like your dressing a bit bolder.
Step 4: Combine and Toss Everything
Once the potatoes have cooled completely, transfer them into a large bowl. Add the dressing, crisp bacon, chopped scallions, and fresh parsley. Gently toss everything together so that every potato piece is coated with the creamy, rich dressing and flecked with vibrant green herbs and bacon. This step brings the whole Potato Salad with Bacon and Fresh Herbs Recipe to life.
Step 5: Serve Warm or Chilled
You can serve this potato salad right away while it’s still slightly warm, which makes the flavors feel cozy and comforting. Alternatively, covering and chilling it in the refrigerator for an hour lets the flavors meld beautifully, making it perfect for a cool side at barbecues or lunches.
How to Serve Potato Salad with Bacon and Fresh Herbs Recipe
Garnishes
Fresh garnish ideas elevate your potato salad with bursts of color and crunch. Sprinkle extra chopped parsley or scallions on top just before serving for a hint of freshness. A few crispy bacon bits scattered on the surface also add a lovely contrast and invite everyone to dig in.
Side Dishes
This Potato Salad with Bacon and Fresh Herbs Recipe pairs wonderfully with grilled meats like chicken, steak, or burgers. It also complements lighter dishes such as grilled vegetables or a crisp green salad, offering a creamy accompaniment that balances smoky, fresh, and tangy flavors.
Creative Ways to Present
For a festive touch, try serving your potato salad in individual mini mason jars or hollowed-out bell peppers. These creative options are not only Instagram-worthy but also perfect for portion control when hosting. You can also layer it on a bed of fresh greens to add a pop of color and texture to your presentation.
Make Ahead and Storage
Storing Leftovers
Leftover potato salad should be stored in an airtight container in the refrigerator. It stays fresh and flavorful for up to 3 days, making it an excellent make-ahead option for busy nights or last-minute gatherings.
Freezing
This Potato Salad with Bacon and Fresh Herbs Recipe is best enjoyed fresh or chilled rather than frozen. Freezing can change the texture of the potatoes and mayonnaise, often making the salad watery or grainy once thawed, so it’s best to avoid freezing.
Reheating
If you prefer your potato salad warm, gently reheat only the reserved amount you plan to serve in a microwave or a warm-up in a skillet over low heat. Avoid heating the entire batch to preserve its creamy texture and fresh flavors.
FAQs
Can I use different types of potatoes for this recipe?
Absolutely! While Yukon Gold potatoes are preferred for their buttery texture, red potatoes or new potatoes are great substitutes that hold their shape well and work perfectly with this salad.
Is there a vegetarian way to make this Potato Salad with Bacon and Fresh Herbs Recipe?
Yes! Simply omit the bacon and use smoked paprika and a bit of liquid smoke in the dressing to mimic that smoky flavor, or add sautéed smoked tofu bits for a protein boost.
How far in advance can I prepare this potato salad?
You can prepare it up to one day ahead. It tastes even better after the flavors have had time to meld in the fridge. Just toss again before serving to redistribute the dressing evenly.
Can I adjust the dressing to be lighter?
Definitely! You can swap half the mayonnaise for Greek yogurt to lighten the dressing without sacrificing creaminess or flavor. Just keep the seasonings balanced.
What if I don’t have fresh parsley?
Fresh herbs really brighten this recipe, but if you don’t have parsley, try substituting fresh chives, dill, or cilantro for a slightly different but equally wonderful flavor profile.
Final Thoughts
This Potato Salad with Bacon and Fresh Herbs Recipe is truly a crowd-pleaser that brings warmth, freshness, and a satisfying crunch to any meal. It’s wonderfully easy to make yet packed with flavorful ingredients that everyone will rave about. Whether you’re feeding a family, hosting friends, or just craving some comforting goodness, give this recipe a try—you may find it becoming a beloved staple on your table!
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Potato Salad with Bacon and Fresh Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A flavorful and hearty Potato Salad with crispy bacon, tangy dressing, and fresh herbs, perfect as a side dish for any occasion. This recipe features tender Yukon Gold potatoes boiled to perfection and tossed with a smoky, creamy dressing made with bacon fat, mayonnaise, and smoked paprika.
Ingredients
Potatoes
- 3 pounds baby/petite Yukon Gold potatoes
- 1 tablespoon white vinegar
Bacon & Dressing
- 1 (12 ounce) package bacon, cut into small pieces
- 1 tablespoon bacon fat (reserved from frying the bacon)
- 1 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Fresh Herbs & Garnish
- 1/3 cup chopped scallions
- 2 tablespoons chopped fresh parsley
Instructions
- Boil the Potatoes: Cut the Yukon Gold potatoes into halves and place them in a pot. Cover with water and bring to a boil over high heat. Cook for approximately 15 minutes after the water starts boiling, or until the potatoes are tender when pierced with a fork. Drain and rinse under cold water, then let drain in a colander for 1-2 minutes. Return potatoes to the pot, sprinkle with 1 tablespoon white vinegar, and gently toss. Let them cool for about 15 minutes.
- Cook the Bacon: While the potatoes cool, cook the bacon in a skillet over medium to medium-high heat until crispy. Once done, transfer the bacon pieces to a paper towel-lined plate to drain excess fat. Reserve about 1 tablespoon of the bacon fat to use in the dressing.
- Prepare the Dressing: In a medium bowl, combine the mayonnaise, reserved bacon fat, 1/2 teaspoon garlic powder, 1 teaspoon white vinegar, Dijon mustard, smoked paprika, salt, and pepper. Whisk together thoroughly. Taste and adjust seasoning if needed, adding more smoked paprika or vinegar as desired.
- Toss the Salad: Once cooled, transfer the potatoes to a large bowl suitable for tossing. Add the dressing, chopped scallions, parsley, and crispy bacon. Toss gently but thoroughly to combine all ingredients evenly.
- Serve: Serve the potato salad immediately while slightly warm for best flavor, or cover and chill in the refrigerator for at least an hour before serving to enhance flavors and enjoy it cold.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape well when boiled.
- Reserve bacon fat to add a smoky richness to the dressing.
- The salad tastes great both warm and chilled; chilling will deepen the flavors.
- Adjust the amount of smoked paprika and vinegar to suit your taste preferences.
- Add a pinch of freshly ground black pepper for an extra kick if desired.
- This salad can be prepared a few hours ahead and refrigerated for convenience.
