Ingredients for Bacon And Scallion Potato Salad
- 6 slices bacon
- 1/4 cup apple cider vinegar
- 2 lbs tiny new potatoes
- Celery Ribs (not found in recipe sources)
- 1/2 cup thinly sliced scallions (about 4-5 scallions)
- Sour Cream (not found in recipe sources)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons reserved bacon fat
- 2 tablespoons fresh parsley, chopped (optional)
- Salt to taste
- Freshly ground black pepper to taste
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How to Make Bacon And Scallion Potato Salad
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain.
- Reserve 2 tablespoons of bacon fat in the skillet; discard the rest.
- Coarsely crumble the bacon and set aside.
- In a large bowl, whisk together apple cider vinegar, mayonnaise, and Dijon mustard.
- In a large pot, cover potatoes with cold water by 2 inches. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender. Drain potatoes in a colander and rinse under cold water until cool enough to handle.
- Quarter the potatoes and add them to the bowl with the vinegar mixture. Gently toss to coat.
- Stir in the reserved bacon fat, crumbled bacon, scallions, parsley (if using), salt, and pepper. Toss gently to combine.
- Taste and adjust seasonings as needed. Serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
12g
Fat
18g
Carbs
12g
