Description
A delightful blend of tender baby potatoes, crispy bacon, and a zesty dressing, perfect for any gathering.
Ingredients
Scale
- 2 lbs Baby Potatoes
- 6 slices Bacon
- 1/2 cup Diced Onions
- 1/4 cup Diced Shallots
- 1/4 cup Chives, chopped
- 1/4 cup Apple Cider Vinegar
- 2 tbsp Dijon Mustard
- 1/4 cup Olive Oil
- Salt to taste
- Pepper to taste
Instructions
- Boil the baby potatoes in salted water for 12-15 minutes until fork-tender, then drain and cool slightly.
- Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes, and crumble.
- Sauté the diced onions and shallots in the same skillet until softened, about 3-4 minutes.
- Whisk together the vinegar, mustard, olive oil, salt, and pepper in a mixing bowl.
- Prepare the potatoes by cutting them into halves or quarters and mix them with the dressing.
- Combine the sautéed onions, crumbled bacon, and chopped chives with the potato mixture.
- Serve warm or at room temperature for the best experience.
Notes
Make a day ahead for best flavor. This salad can be enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg