Red Potato Salad With Bacon

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)


2 ounces bacon (2 or 3 strips)

1 cup chopped bell pepper (any color or a combination)

1/4 cup minced red onion

1/4 cup sliced scallions (about 2 scallions)

1/4 cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon dijon mustard

1 tablespoon mayonnaise

Freshly ground pepper


  1. Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.
  2. Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels and finely chop.
  3. In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.
  4. In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.