Warm Potato Salad with Tuna and Bacon

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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1 1/2 pounds baby Yukon gold potatoes

Kosher salt and freshly ground black pepper

6 slices thick-cut bacon

1/4 cup high-quality extra-virgin olive oil

1/4 cup champagne vinegar

2 tablespoons whole-grain mustard

1 tablespoon Dijon mustard

1/2 cup finely minced chives, plus more for garnish

Two 5-ounce cans chunk light tuna in water (preferably pole-and-line caught), drained

Chives blossoms, for garnish (optional)


  1. Place the potatoes in a medium saucepot and add enough cold water to cover by at least 2 inches. Add a large handful of salt and bring to a boil over medium heat. Reduce to a simmer and cook until tender and pierces easily when you insert a paring knife, 10 to 15 minutes.
  2. While the potatoes cook, heat a 12-inch nonstick skillet over medium heat. Add the bacon and cook, flipping occasionally, until golden and crispy, 10 to 12 minutes. Remove and let drain on a paper towel-lined plate then cut crosswise 1/4 inch thick. Set aside.
  3. To make the dressing combine the oil, vinegar, both mustards, some pepper and a large
  4. pinch of salt in a small bowl. Whisk together and taste for seasoning.
  5. Once the potatoes have cooked, drain and carefully--they'll be hot--cut in half. Place in a large
  6. bowl and add the bacon. Pour the dressing over the potatoes and bacon and toss. Let sit for a few minutes so the flavors can absorb. Add the chives.
  7. Break the tuna into large chunks directly into the potato salad. Gently toss with a silicone spatula just to mix through, keeping the tuna in large chunks.
  8. Scoop into a shallow bowl or platter, garnish with more chives, black pepper and the chive blossoms, if using. Serve warm.
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