Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 lb (1.13 kg) Yukon Gold potatoes, unpeeled
- 1 1/2 tsp kosher salt (for boiling water), plus 3/4 tsp kosher salt (to season)
- 8 oz (225 g) thick-cut bacon, cut into 1/2-inch pieces
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1/3 cup (80 ml) apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp granulated sugar
- 1/2 tsp freshly ground black pepper
- 3 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
Do This
- 1. Boil whole potatoes in salted water until tender, 15–20 min; drain and cool 5 min.
- 2. Cook bacon until crisp; remove bacon, leave about 3 tbsp fat in the pan.
- 3. Sauté onion in bacon fat until soft, 4–5 min; add garlic 30 sec.
- 4. Whisk in vinegar, Dijon, sugar, salt, and pepper; simmer 1 min.
- 5. Slice warm potatoes; toss gently with hot vinaigrette.
- 6. Fold in bacon and herbs; adjust seasoning and serve warm.
Why You’ll Love This Recipe
- Served warm with a tangy bacon-onion vinaigrette that soaks into the potatoes.
- No mayo, so it travels well and feels lighter while still tasting rich and savory.
- Simple ingredients and one skillet sauce; ideal for weeknights and potlucks.
- Easy to scale up for a crowd and stays delicious at room temperature, too.
Grocery List
- Produce: Yukon Gold potatoes (2 1/2 lb), 1 yellow onion, 2 garlic cloves, fresh parsley, fresh chives
- Dairy: None
- Pantry: Thick-cut bacon, apple cider vinegar, Dijon mustard, granulated sugar, kosher salt, black pepper
Full Ingredients
Potatoes
- 2 1/2 lb (1.13 kg) Yukon Gold potatoes, unpeeled
- 1 1/2 tsp kosher salt (for the potato cooking water)
Bacon-Onion Vinaigrette
- 8 oz (225 g) thick-cut bacon, cut into 1/2-inch pieces
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1/3 cup (80 ml) apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp granulated sugar
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
Finish and Garnish
- 3 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh chives
Step-by-Step Instructions
Step 1: Boil the potatoes until just tender
Place the whole, unpeeled potatoes in a large pot and cover with cold water by 1 inch. Add 1 1/2 tsp kosher salt. Bring to a boil over high heat, then reduce to a steady simmer.
Cook until the potatoes are tender when pierced with a knife (it should slide in with only slight resistance), 15–20 minutes depending on size.
Step 2: Drain and warm-rest the potatoes
Drain the potatoes in a colander and let them sit for 5 minutes so excess water evaporates. This helps the dressing cling and soak in rather than turning watery.
While they rest, start the bacon and vinaigrette. The goal is to toss warm potatoes with a hot dressing so everything absorbs beautifully.
Step 3: Crisp the bacon
In a large skillet (12-inch works well), cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 8–10 minutes.
Use a slotted spoon to transfer bacon to a paper towel-lined plate. Carefully pour off excess bacon fat, leaving about 3 tbsp in the skillet (this is enough flavor without becoming greasy).
Step 4: Cook the onion and build the hot vinaigrette
Add the chopped onion to the skillet and cook over medium heat until softened and translucent, about 4–5 minutes, scraping up any browned bits.
Add the minced garlic and cook until fragrant, about 30 seconds.
Reduce heat to medium-low. Add the apple cider vinegar, Dijon mustard, sugar, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Stir well and simmer gently for 1 minute to meld the flavors.
Step 5: Slice the warm potatoes
As soon as the potatoes are cool enough to handle, slice them into 1/4-inch rounds (or cut into bite-size chunks if you prefer). Keep them warm; don’t rinse them.
If the skins are thicker than you like, you can rub them off with a paper towel while the potatoes are warm, but keeping the skin on helps the slices hold together.
Step 6: Toss potatoes with the hot bacon-onion vinaigrette
Add the sliced potatoes directly into the skillet with the hot vinaigrette (or place potatoes in a large heatproof bowl and pour the dressing over). Toss gently with a spatula until every piece is coated and some edges begin to look glossy.
Let the salad sit over low heat for 1–2 minutes (or simply rest off heat), tossing once, so the potatoes absorb the tangy dressing.
Step 7: Finish with bacon and herbs, then serve warm
Fold in the reserved bacon, chopped parsley, and chives. Taste and adjust with additional salt and pepper if needed.
Serve warm (best) or at room temperature. If you want it extra glossy, give it one more gentle toss right before bringing it to the table.
Pro Tips
- Use waxy potatoes: Yukon Gold (or red potatoes) hold their shape and turn creamy without falling apart.
- Dress while warm: Warm potatoes absorb the vinaigrette, giving you deeper flavor in every bite.
- Control the richness: Keeping about 3 tbsp bacon fat provides plenty of flavor without making the salad heavy.
- Don’t overcook the potatoes: If they’re too soft, they’ll crumble when tossed. Start checking at 15 minutes.
- Balance the tang: If your vinegar is especially sharp, add an extra 1/2 tsp sugar (or a tiny splash of water) to round it out.
Variations
- Extra German-style bite: Add 1 tbsp whole-grain mustard alongside the Dijon for more texture.
- Pickle twist: Stir in 1/3 cup finely chopped dill pickles or 2 tbsp pickle brine for brighter tang.
- Heartier version: Add 2 sliced celery stalks (sauté briefly with the onion) for crunch, or fold in 2 hard-boiled eggs chopped for a more filling side.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served warm: reheat gently in a skillet over low heat with a 1–2 tbsp splash of water to loosen the dressing, or microwave in 30-second bursts, stirring between. To make ahead, you can boil the potatoes up to 24 hours in advance and refrigerate; rewarm them briefly (or let them come closer to room temp) before tossing with freshly made hot vinaigrette for the best soak-in flavor.
Nutrition (per serving)
Approximate, per 1/8 recipe: 290 calories, 11 g protein, 14 g fat, 31 g carbohydrates, 3 g fiber, 3 g sugar, 720 mg sodium.
