Festive 4th of July Warm Potato Salad 🇺🇸
A warm, tangy potato salad made with baby potatoes, crispy bacon, and a Dijon apple cider vinaigrette. A comforting and flavorful summer BBQ side dish served warm.
Equipment
- Large Pot
- Skillet
Ingredients
Salad Base
- 2 lb baby potatoes halved
- 6 slices bacon
- 1 medium red onion finely chopped
Dressing
- 6 tbsp apple cider vinegar
- 3 tbsp water
- 2 tbsp extra virgin olive oil
- 2 tbsp whole grain Dijon mustard
- 1 tsp granulated sugar
- kosher salt to taste
- black pepper to taste
- 4 stalks green onions sliced
Instructions
- Boil potatoes in salted water for 15–20 minutes until tender. Drain and slightly cool.
- Cook bacon until crispy. Reserve about 2 tablespoons of bacon fat.
- Sauté red onion in bacon fat for 3 minutes, then add vinegar, water, olive oil, Dijon mustard, and sugar. Simmer briefly and season.
- Stir in green onions and pour warm dressing over potatoes.
- Add bacon, toss gently, and serve warm.
Notes
Best served warm so the dressing absorbs into the potatoes.
