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
Scale
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.
