Say goodbye to potato salad drenched in mayo. Not Yo Mama's Potato Salad is made with a light vinaigrette, spices, and crispy bacon that is anything but boring.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Salad
Cuisine: german
Keyword: potato salad with olive oil
Servings: 8
Author: Melissa Stadler, Modern Honey
Ingredients
3lbs.Potatoesred new or Yukon gold, cut into bite-size pieces
Salt
6-8SlicesBacon
6Green Onionsdiced
2TablespoonsFresh ParsleyFinely Diced
1/3cupParmesan Cheeseoptional
Vinaigrette:
1/3cupOlive Oil
1/2cupVinegarapple cider, red wine, white
1TablespoonDijon Mustard
3TablespoonsSugar
1-2teaspoonsSaltmore to taste
1/2teaspoonPeppermore to taste
Instructions
Place potatoes in a large pot filled with water and bring to boil over high heat. Generously salt water. Reduce heat to medium-low and cook until potatoes are fork-tender, 15-20 minutes, depending on potato size. Drain and set aside.
While potatoes are cooking, place the bacon in a large skillet over medium-high heat. Cook until crispy, turning as needed. Place on paper towel lined plate. Once cooled, break into bite-size pieces.
In a small bowl, mix olive oil, vinegar, mustard, sugar, salt, and pepper. Drizzle over warm potatoes. Top with crispy bacon, green onions, parsley, and optional parmesan. Season with additional salt and pepper.
Serve warm, room temperature, or cold. Best served warm while bacon is nice and crispy.