Best 9 Potato Salad With Bacon And Parsley Recipes

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Potato salad is a timeless classic that brings joy to many tables around the world. Its versatility makes it a perfect dish for any occasion, from casual gatherings to formal celebrations. This recipe takes the traditional potato salad to the next level with the addition of crispy bacon and fresh parsley. The bacon adds a smoky and savory flavor that perfectly complements the creamy potatoes, while the parsley brings a pop of color and freshness. This potato salad is sure to impress your guests and will be a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO SALAD WITH BACON AND PARSLEY



Potato Salad With Bacon and Parsley image

Got this recipe from June 2009 issue of Real Simple. My boyfriend refuses to eat mayonnaise so I have to find a way to get around that and still serve my favorite dishes. I am very excited to try this! You can make this dish the night before but just wait until serving time to add the bacon so it is nice and crisp. Enjoy.

Provided by Julia Lynn

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs new potatoes
1 3/4 teaspoons kosher salt
1/4 teaspoon black pepper
4 slices bacon
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 cup flat leaf parsley, roughly chopped

Steps:

  • Place potatoes in water and 1 tsp salt and simmer until tender, about 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
  • Meanwhile, cook bacon in skillet untel crisp. Crumble when cooled.
  • Whisk oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon and parsley.

HERBED POTATO SALAD WITH BACON



Herbed Potato Salad with Bacon image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

3 large eggs
2 pounds assorted fingerling potatoes, halved lengthwise
Kosher salt
6 slices thick-cut bacon, chopped
4 scallions, thinly sliced
2 stalks celery, sliced
1 cup green goddess dressing (see directions)
Freshly ground pepper

Steps:

  • Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil, then reduce the heat to low and simmer 10 minutes. Drain the eggs and run under cold water until cool; peel, chop and set aside.
  • Meanwhile, put the potatoes in a large pot and cover with cold water by about 1 inch; season generously with salt. Bring to a boil, then reduce the heat to medium and simmer until just tender, about 12 minutes. Drain and let cool 5 minutes.
  • Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels.
  • Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add the dressing and toss to coat; season with salt and pepper.
  • Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.)

BACON POTATO SALAD



Bacon Potato Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds small red potatoes, quartered
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup finely chopped celery
2 tablespoons finely chopped green onions, white and green parts
1 tablespoon chopped fresh parsley
4 hard-boiled eggs, coarsely chopped
3/4 cup mayonnaise
1 1/2 tablespoons Creole or other whole-grain mustard
4 strips crisp-cooked bacon, crumbled

Steps:

  • Method:
  • Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
  • Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
  • In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
  • Plating/Assembly:
  • Serve immediately, or refrigerate, covered, and serve slightly chilled.

POTATO SALAD WITH BACON



Potato Salad with Bacon image

My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 16 servings.

Number Of Ingredients 12

3 pounds red potatoes (about 12 medium)
4 hard-boiled large eggs
3/4 cup sour cream
2/3 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
11 bacon strips, cooked and crumbled
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup Italian salad dressing

Steps:

  • Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 216 calories, Fat 14g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 363mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

POTATO AND BACON SALAD



Potato and Bacon Salad image

This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.

Provided by readernut

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 8

Number Of Ingredients 8

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
  • Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
  • Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
  • Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  • Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 22.3 g, Cholesterol 131.8 mg, Fat 27 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 419.8 mg, Sugar 1.7 g

QUICK BACON POTATO SALAD



Quick Bacon Potato Salad image

My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to potluck gatherings. -Tami Gallagher, Eagan, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

4 cups cubed red potatoes
1 cup chopped onion
7 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
1-1/3 cups mayonnaise
3 tablespoons grated Parmesan cheese
3 tablespoons prepared ranch salad dressing
2 tablespoons prepared mustard
4 teaspoons white vinegar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.

Nutrition Facts :

BACON AND SHALLOT POTATO SALAD



Bacon and Shallot Potato Salad image

The German-style potato salad doesn't contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It's best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving.

Provided by Melissa Clark

Categories     lunch, salads and dressings

Time 45m

Yield 8 servings

Number Of Ingredients 8

2 pounds small waxy white or yellow potatoes, roughly about the same size
6 ounces thick-cut bacon, diced
1/2 cup thinly sliced shallot
3 tablespoons whole grain mustard
1 tablespoon red wine vinegar, more to taste
1/4 teaspoon kosher salt, more as needed
Black pepper, as needed
Chopped parsley, for garnish

Steps:

  • Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
  • Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
  • Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
  • In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 270 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO SALAD WITH BACON AND PARSLEY



Potato Salad With Bacon and Parsley image

Make and share this Potato Salad With Bacon and Parsley recipe from Food.com.

Provided by Proud2beMrsD

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs new potatoes
1 3/4 teaspoons salt
1/4 teaspoon pepper
4 slices bacon
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 cup fresh flat-leaf parsley, roughly chopped

Steps:

  • Place the potatoes in a pot with water to cover and 1 tsp salt and simmer until tender, 15-18 minuts.e Drain and run under cold water to cool. Cut into quarters.
  • Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6-8 minutes. Transfer to paper towels. Crumble when cool.
  • In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp salt, and 1/4 tsp pepper. Toss with potatoes, bacon, and parsley.

Nutrition Facts : Calories 221.2, Fat 13.8, SaturatedFat 3.2, Cholesterol 10.3, Sodium 835.4, Carbohydrate 20.8, Fiber 2.9, Sugar 1, Protein 4.4

SMOKY POTATO SALAD WITH BACON



Smoky Potato Salad with Bacon image

I made this potato salad with bacon up on a Sunday afternoon that I was entertaining family. It is a delicious recipe that can be served at any temperature, though room temperature seems to be when the flavors are at their best! Perfect to take to any party!

Provided by Amanda W

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 12

2 pounds red potatoes
½ pound bacon
1 cup mayonnaise
¼ cup freshly grated Parmesan cheese
1 tablespoon ground paprika
1 tablespoon ground mustard powder
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon seasoned salt (such as Jane's Krazy Mixed-Up Salt®)
½ cup chopped red onion

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cut into bite-sized pieces.
  • At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Transfer 3 tablespoons bacon drippings to a large bowl.
  • Add mayonnaise, Parmesan cheese, paprika, mustard powder, parsley, chives, Worcestershire sauce, garlic, and seasoned salt to the bacon drippings and whisk until combined. Stir in red onion and chopped bacon. Fold in cooked potatoes. Serve at room temperature.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 21.3 g, Cholesterol 22.8 mg, Fat 27.1 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 537.6 mg, Sugar 2.1 g

Tips:

  • Use waxy potatoes: Waxy potatoes hold their shape better than starchy potatoes, making them ideal for potato salad.
  • Boil potatoes until tender: Potatoes should be cooked until they are easily pierced with a fork, but not so long that they become mushy.
  • Cool potatoes before dressing: Allow potatoes to cool slightly before adding dressing, as this will help the potatoes absorb the flavors better.
  • Use a light dressing: A heavy dressing can overwhelm the delicate flavor of the potatoes. A simple vinaigrette or mayonnaise-based dressing is a good option.
  • Add your favorite mix-ins: Feel free to add your favorite mix-ins to the potato salad, such as chopped bacon, hard-boiled eggs, celery, or red onion.

Conclusion:

Potato salad with bacon and parsley is a classic summer dish that is easy to make and always a crowd-pleaser. By following these tips, you can make the best potato salad possible. Whether you are serving it at a picnic, potluck, or barbecue, this dish is sure to be a hit.

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