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Tangy Potato Salad with Bacon

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Tangy Potato Salad with Bacon
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 9
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An easy homemade vinaigrette dressing gives this potato salad pleasant tang.

Ingredients

2
lb small red potatoes, halved or quartered
1/4
cup olive oil
2
tablespoons Dijon mustard
2
tablespoons white wine vinegar
6
slices bacon, crisply cooked and crumbled (about 1/3 cup)
2
medium green onions, sliced (2 tablespoons)

Directions

  • 1 In 5-quart Dutch oven, place potatoes. Add water to cover potatoes. Salt water generously. Heat to boiling over medium heat. Cook potatoes until tender when pierced with a fork, about 15 minutes. Drain potatoes.
  • 2 In small bowl, stir together olive oil, mustard and white wine vinegar until smooth. Season to taste with salt and pepper. Drizzle mixture over potatoes. Toss to coat. Top with crumbled bacon and green onions. Serve warm, or cover and refrigerate, and serve when cold. Cover and refrigerate any remaining salad.
Tips  

Use honey mustard in place of the Dijon mustard for a sweeter tasting salad.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
13%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
5mg
2%
Sodium
450mg
19%
Potassium
610mg
17%
Total Carbohydrate
18g
6%
(
Dietary Fiber
2g
10%
,
Sugars
1g
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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