Directions
- Place the potatoes in a large saucepan, cover with water, and bring to a boil over medium-high heat. Cook 10–12 minutes until fork-tender.
- Drain the potatoes into a colander and rinse under cold water. Let them cool in a bowl in the refrigerator for about 20 minutes before cutting into cubes, if not already cut.
- While the potatoes cool, cook the diced bacon in a skillet over medium heat until golden brown and crispy, about 5–6 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
- In a small bowl, whisk together olive oil, white wine vinegar, mustard, and pepper to make the dressing.
- Place the cubed potatoes in a large bowl. Drizzle the dressing over the potatoes and gently stir to coat evenly.
- Add bacon, green onions, dill, and parsley. Gently stir to combine.
- Let the salad sit for at least 20 minutes to allow flavors to meld together before serving.
Recipe Details
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 30–35 minutes
Servings: 6–8
Difficulty: Easy
Variations & Substitutions
- Use Dijon mustard instead of whole grain mustard for a slightly different flavor.
- Swap white wine vinegar for red wine vinegar, apple cider vinegar, or lemon juice.
- Add thinly sliced celery for extra crunch.
- Omit bacon for a vegetarian-friendly version.
- Use Yukon Gold, red potatoes, or new potatoes; adjust cooking time as needed.
Serving Suggestions
The most important part is just ahead — click NEXT »»
