Warm Potato Salad
Updated Oct 20, 2022, Published Jul 01, 2015
This post contains affiliate links. Please see our disclosure policy.
This five ingredient baked bean recipe (not including water, oil, salt, and pepper) will help you heat up your barbecue without losing your cool.
Warm Potato Salad
Ingredients
- 8 medium Yukon Gold potatoes, approximately 2½ pounds, cut into 1-inch pieces
- Kosher salt
- ½ pound thick cut bacon
- ½ cup apple cider vinegar
- 3 tablespoons whole grain mustard
- 1 teaspoon sugar
- Freshly ground black pepper
Instructions
- Place potatoes in a large pot and cover with cold water. Add 2 teaspoons salt and bring to a boil. Cook for 10 minutes or until the potatoes are tender.
- Fry the bacon in a skillet over medium heat until crispy, about 10 minutes. Drain the bacon on paper towels and reserve the bacon fat.
- In a large mixing bowl, whisk together the apple cider vinegar, mustard, sugar, ½ teaspoon salt, and ½ teaspoon pepper. Whisk in ¼ cup of the reserved bacon fat. Add the potatoes and toss to coat. Taste for seasoning and add more salt and pepper if desired. Crumble the bacon on top and serve.
Nutrition
Calories: 250kcalCarbohydrates: 27gProtein: 9gFat: 11gSaturated Fat: 3gCholesterol: 18mgSodium: 273mgPotassium: 954mgFiber: 5gVitamin A: 10IUVitamin C: 24.3mgCalcium: 69mgIron: 7.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
