Warm Potato Salad with Bacon

A deluxe potato salad, rich and tangy, that would make an ideal accompaniment to a barbecued dinner.
Course Salads
Servings 6 people
Calories 190kcal
Author Aimee


  • 2 lbs new red potatoes skins on, scrubbed
  • 5 strops bacon about 100 grams, diced
  • 8-10 young ramps or 5 green onions
  • 3 Tablespoons sherry vinegar or apple cider
  • 1 teaspoon sugar
  • 3 Tablespoons olive oil
  • 1 teaspoon grainy mustard
  • 2 ribs celery
  • salt and pepper


  • Cut potatoes into 1-inch chunks and place in a medium sauce pot. Cover with cold water, add 1 teaspoon salt and place over a burner on high heat. Cook potatoes until tender, but not falling apart. Drain and set aside to cool.
  • Meanwhile, heat a pan over medium heat and add bacon. Saute for about five minutes or until the bacon begins to crisp.
  • While the bacon is cooking, chop the white and pale green parts of the green onion or ramp. Add to the bacon, stir well, and saute for a few more minutes.
  • Remove bacon and onion from the pan and deglaze the pan with the vinegar. Use a spatula to scrape up all the bacon bits at the bottom of the pan.
  • Add the sugar, oil, and mustard to the pan and mix to combine.
  • In a large mixing bowl, combine boiled potatoes, bacon and onions, and warm vinaigrette.
  • Chop celery ribs finely and add to the bowl. Chop the dark green ends of the green onion and add them as well.
  • Season the salad with salt and pepper and mix gently, but thoroughly. Serve at once.


A vegetarian version of this salad can be made by omitting the bacon and increasing the olive oil to 1/4 cup.
This salad is best served warm. If you make it ahead of time, allow the salad to come to room temperature before serving.


Calories: 190kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 54mg | Potassium: 723mg | Fiber: 3g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 15.8mg | Calcium: 32mg | Iron: 1.6mg