An easy homemade vinaigrette dressing gives this potato salad pleasant tang.
Tangy Potato Salad with Bacon
- Prep Time 10 min
- Total 30 min
- Ingredients 6
- Servings 9
Ingredients
- 2 lb small red potatoes, halved or quartered
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 6 slices bacon, crisply cooked and crumbled (about 1/3 cup)
- 2 medium green onions, sliced (2 tablespoons)
Instructions
-
Step1In 5-quart Dutch oven, place potatoes. Add water to cover potatoes. Salt water generously. Heat to boiling over medium heat. Cook potatoes until tender when pierced with a fork, about 15 minutes. Drain potatoes.
-
Step2In small bowl, stir together olive oil, mustard and white wine vinegar until smooth. Season to taste with salt and pepper. Drizzle mixture over potatoes. Toss to coat. Top with crumbled bacon and green onions. Serve warm, or cover and refrigerate, and serve when cold. Cover and refrigerate any remaining salad.
Nutrition
170
Calories
9g
Total Fat
3g
Protein
18g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 170
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 450mg
- 19%
- Potassium
- 610mg
- 17%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 1g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 10%
- 10%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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