Remember that Perfectly Crispy Baked Bacon I posted last week. We ate about a pound of that with our hands & the other pound went into this potato salad.
Don’t let the word “skinny” fool you. This side dish has plenty of flavor kick. Just don’t eat the whole bowl of it…if you wanna keep it skinny that is.
You can serve this potato salad at any temperature. I prefer it warm, but my kids and hubs like it any which way.
It has a small amount of mayo in it. Not gloppy, too thick kinda mayo. Be careful not to keep it out in the sun or heat for too long though.
I used red new potatoes cause I like ’em nice and firm. They don’t fall apart & get all mushy like starchier spuds can.
This potato salad is great for picnics, BBQ’s and lunch boxes.
We had a super fun grill party with pals at my house last week & we served this along with rib eye, hamburgers, hot dogs & chicken.
It is apparent I am not vegan.
Did you see my post for Perfectly Baked Bacon last week? Check it out if you did not….a simple and safer way to cook it.
Bacon goes in just about everything I eat. If you want to make this lighter you can go with a veggie or turkey bacon.
Though really…not sure if you would be cutting too many calories if you did. As I don’t worry about that. Real bacon is always best for me!
At our grill party I also served Blissful Pear Martinis. Sips I can’t live without these days.
Soooooo, between the bacon & pear martinis I have quite the interesting meal plan.
Ahhhhh, you know better than that. I am very balanced in my eating habits.
- 3 pounds Red Potatoes, cleaned and cut into 1 inch pieces
- 1 pound Bacon, cooked & crumbled
- 1/2 cup Italian Vinaigrette
- 2 tablespoons fresh Lemon Juice
- 1/4 cup Mayonnaise
- chopped Green Onion
- Garlic Salt
- Pink or Black Cracked Pepper
- Fresh Herbs ~ Rosemary, Thyme, Oregano
- Bake or cook your bacon in a pan until crispy. Drain on paper towels and crumble.
- Put potatoes in a large saucepan and fill with water (covering the potatoes). Bring to a boil and simmer, covered for about 10-15 minutes or until tender. Drain. Place potatoes in a bowl filled with ice water to stop cooking. Drain again and pat dry with paper towels.
- Toss potatoes with vinaigrette, mayonnaise, lemon juice, green onion, bacon and fresh herbs. Season with garlic salt and pepper to taste.
Potato Salad Recipe Links
- Arugula Pesto Potato Salad Olives & Garlic
- Coriander Roasted Potato Salad Scarletta Bakes
- German Potato Salad Jenessa’s Dinners
- French Potato Salad Cookie Monster Cooking
- Horseradish Dill Potato Salad The Kitchen Is My Playground
- Mom’s Classic Potato Salad Iowa Girl Eats