In just under 30 minutes, you'll be savoring this hearty Warm Potato Salad with Bacon. This comfort food classic is elevated with the addition of crispy, savory bacon. Packed with creamy potatoes, smoky bacon bits, and a zippy dressing, this is an easy-to-follow recipe that promises a flavor-packed side dish.
Warm Potato Salad with Bacon is a delightful twist on your traditional potato salad, amped up with crispy bacon and served warm, making it a cozy, comforting treat that's perfect for any time of the year.
It's got all the elements of your favorite potato salad but with a few extra surprises tossed in. Think tender potatoes, smoky bacon, fresh herbs and a tangy dressing, all mingling together in one delicious bowl.
And the best part? It's as easy to whip up as it is satisfying. Trust me, this is a recipe your entire family will be raving about!
- Baby Red Potatoes: Our potato of choice for this recipe. However, there are other options. Regular red potatoes or even Yukon golds are good examples.
- Bacon: Bacon—is it too popular? We'll leave that for you to decide, but it sure works well here! Any type of bacon works - pork, beef, or turkey.
- Small Red Onion: Onion adds an extra bite of flavor here. I prefer red onion, but a sweet yellow onion would work as well.
- Apple Cider Vinegar: This gives our warm potato salad just the right zing.
- Broth: You can use store bought or homemade broth.
- Honey or Maple Syrup: A little sweetness helps to balance the flavors. You could also use a sugar-free alternative if you prefer.
- Extra Virgin Olive Oil: Use a good quality olive oil for the best flavor.
- Dijon Mustard: As a more sophisticated type of mustard, this adds a stronger flavor than normal mustard, however regular yellow mustard can work.
- Sea Salt & Black Pepper: Adjust the amount to your taste.
- Chives: Fresh herbs finish our potato salad with a burst of flavor. If you don't have chives, freshly chopped parsley is a good substitute.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Rinse potatoes thoroughly; once rinsed, place them in a medium pot.
Fill it with cold water until the potatoes are submerged by about 2 inches. Bring it to a steady boil and let the potatoes cook until tender. This should take around 10 to 12 minutes.
While the potatoes are cooking, get a medium skillet and place it over medium heat, then put the bacon on it. Cook the bacon until it is crisp, and then use tongs to remove the bacon from the skilelt.
Add your onions to the skillet and let it cook for about 6 minutes.
Add the vinegar, chicken broth, and honey to the skillet. Turn up the heat and bring it to a boil. Let it bubble away for about a minute. Stir in the mustard, oil, salt, and pepper, then take the pan off the heat.
Slice the potatoes and place them in a large bowl. Pour the dressing on the potatoes and toss thoroughly.
Add the bacon and chives and toss.
You can keep the salad in an airtight container in the fridge for 3–4 days. You can serve leftovers cold, at room temperature, or reheat them gently in the microwave.
More Potato Salad Recipes to Try
- Roasted Sweet Potato Salad: Join me on a culinary adventure as we roast sweet potatoes to perfection, creating a warm salad that's a delectable blend of sweet and savory - it's like a cozy hug in a bowl!
- Sour Cream Potato Salad: Let's add a tangy twist to our picnic spread with this creamy Sour Cream Potato Salad, a recipe that has my family asking for seconds every time!
- Instant Pot Potato Salad: Embrace the magic of your Instant Pot with this speedy Potato Salad recipe, perfect for those busy weeknights when you still crave a hearty, homemade meal.
- Red Skin Potato Salad: Discover the rustic charm of Red Skin Potato Salad, a dish that's as vibrant and full of flavor as it is easy to make - it's become a staple at our family gatherings!
30-Minute Warm Potato Salad with Bacon
- Wash potatoes and place in a medium pot. Cover by 2 inches with cold water and bring to a boil. Cook until tender, about 10 to 12 minutes.
- Meanwhile, cook bacon in a medium skillet over medium heat. Remove from skillet. Add onion for 6 minutes.
- Add vinegar, chicken broth, and honey to the pan. Bring to a boil and cook for 1 minute. Stir in mustard, oil, salt, and pepper and remove from heat.
- Slice potatoes and place in a bowl. Pour dressing and toss to coat. Toss with bacon and chives.