Imagine a potato salad that's not just another side dish, but a flavor explosion that will have your guests begging for the recipe. Our Fingerling Potato Salad with Bacon is the ultimate crowd-pleaser that transforms humble potatoes into a culinary masterpiece. Crispy bacon, creamy dressing, and perfectly tender fingerling potatoes come together in a dish that's both comforting and sophisticated - guaranteed to steal the show at any meal or gathering!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound fingerling potatoes
- 4 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Wash the fingerling potatoes thoroughly under cool running water, removing any dirt or debris. Pat the potatoes dry with a clean kitchen towel.
- Place the whole fingerling potatoes in a large pot and cover with cold, salted water. Ensure the water level is about 1 inch above the potatoes.
- Bring the pot to a boil over high heat, then reduce to medium-high and cook for approximately 12-15 minutes, or until the potatoes are tender when pierced with a fork.
- While potatoes are cooking, cook the bacon in a skillet over medium heat until crisp and golden brown. Transfer bacon to a paper towel-lined plate to drain excess grease, then crumble into small pieces.
- Drain the cooked potatoes in a colander and let them cool for 5-10 minutes until they are comfortable to handle but still warm.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper to create a smooth dressing.
- Cut the warm potatoes into bite-sized pieces, leaving some of the skin on for texture and added flavor.
- Add the potato pieces to the dressing, gently folding to coat evenly without breaking the potatoes.
- Fold in the crumbled bacon and chopped green onions, mixing carefully to distribute ingredients.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm or chilled, garnished with extra green onions if desired.
Tips
- Choose fresh, firm fingerling potatoes for the best texture and flavor.
- Salt your potato cooking water generously - this is your first chance to build flavor.
- Cook potatoes until just tender to prevent them from becoming mushy.
- Let potatoes cool slightly before mixing to help them absorb the dressing without falling apart.
- For extra crunch, reserve some bacon bits to sprinkle on top just before serving.
- This salad tastes even better after the flavors have melded, so don't hesitate to make it a few hours ahead of time.
- If you prefer a lighter version, you can substitute Greek yogurt for some of the mayonnaise.
- Always taste and adjust seasoning - the key to an amazing potato salad is perfect seasoning!
Nutrition Facts
Calories: 210kcal
Carbohydrates: 15g
Protein: 5g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
