Best 7 Warm Bacon Potato Salad Recipes

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Whether you're looking for a hearty side dish for a summer cookout or a comforting meal on a cold winter day, warm bacon potato salad is the perfect dish. This classic recipe is simple to make and packed with flavor. The combination of crispy bacon, tender potatoes, and a creamy dressing is sure to please everyone at the table. With a few simple ingredients and a little bit of time, you can create a warm bacon potato salad that will quickly become a family favorite.

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

WARM BACON POTATO SALAD



Warm Bacon Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
Salt
6 bacon slices, chopped
1 medium sized red onion, diced
Freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish
Vinaigrette:

Steps:

  • For the vinaigrette:
  • Mix all the ingredients together in a small bowl and set aside.
  • Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
  • Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
  • Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON



Earl's Warm Potato Salad With Roast Corn and Bacon image

I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!

Provided by Garden Girl

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 -4 lbs baby potatoes
2 cups corn (frozen or canned)
1/2 red onion, medium dice
3 -5 garlic cloves, lightly smashed
1/2 lb bacon, crumbled
1/4-1/3 cup parmesan cheese
1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon horseradish
2 tablespoons lemon juice
1 tablespoon dill
salt
fresh pepper
olive oil

Steps:

  • Preheat oven to 425.
  • Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
  • Spread corn evenly over potatoes.
  • Spread chopped onions over potatoes.
  • Lightly smash garlic distribute cloves evenly through potatoes.
  • Drizzle liberally with olive oil and salt and pepper.
  • Toss to combine.
  • Roast until potatoes are cooked and crisp.
  • Cook and chop or crumble bacon, put aside.
  • Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
  • After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
  • Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!

WARM GREEN BEAN, BACON & POTATO SALAD



Warm Green Bean, Bacon & Potato Salad image

This makes a great side, either warm or at room temperature, for steaks and chicken. This dish is much beloved and called for in my catering jobs.

Provided by Motley Oklahoman

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb small red potato
coarse salt and pepper
1 tablespoon olive oil
2 garlic cloves, minced
4 slices bacon, cut crosswise into 1/2-inch pieces
1/2 lb green beans, trimmed and cut into 1 1/2-inch lengths
2 tablespoons fresh lemon juice

Steps:

  • In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
  • Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.

SWEET POTATO SALAD WITH WARM BACON DRESSING



Sweet Potato Salad with Warm Bacon Dressing image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 10

6 slices bacon, medium dice
1 red onion, finely sliced
3 cloves garlic, finely chopped
3/4 cup white wine vinegar
1/2 cup olive oil
2 tablespoons granulated sugar
4 sweet potatoes, peeled, cooked and cut into 1-inch dice, kept warm
Salt and freshly ground pepper
4 green onions, finely sliced
1/4 cup chopped parsley

Steps:

  • Heat pan over high heat. Add bacon and cook until just crisp. Remove bacon to a towel-lined plate. Pour off all but 2 tablespoons of the fat. Add onions and garlic and cook until soft. Remove pan from heat, add vinegar, olive oil, sugar and reserved bacon. Place the potatoes in a large bowl, pour the dressing over and season with salt and pepper. Fold in the green onions and parsley. Serve at room temperature.

POTATO, SPINACH AND RED BELL PEPPER SALAD WITH WARM BACON VINAIGRETTE



Potato, Spinach and Red Bell Pepper Salad with Warm Bacon Vinaigrette image

Categories     Salad     Potato     Sauté     Steam     Low Fat     Bacon     Spinach     Bell Pepper     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
1 red bell pepper
1 bacon slice, chopped
3 tablespoons red wine vinegar
2 tablespoons olive oil (preferably extra-virgin)
1 garlic clove, minced
1 cup thinly sliced celery
2 cups (packed) baby spinach leaves (about 2 1/2 ounces)

Steps:

  • Steam potatoes just until tender, about 7 minutes. Transfer potatoes to large bowl. Char bell pepper over flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop pepper. Transfer to bowl with potatoes.
  • Sauté bacon in small skillet over medium heat until crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Whisk vinegar, oil and garlic in small saucepan. Stir over low heat just until warm, about 1 minute. Stir in bacon. Add warm vinaigrette to potato mixture. Mix in celery and spinach. Season to taste with salt and pepper and serve.

BACON AND SWEET POTATO SALAD WITH WARM HONEY MUSTARD DRESSING



Bacon and Sweet Potato Salad With Warm Honey Mustard Dressing image

Tasty sweet potato salad served on baby spinach leaves. Salad features green beans, Canadian bacon, red onion, and a honey Dijon dressing. I found this recipe @ http://www.sweetpotatorecipes.net I'm posting it here for safe keeping.

Provided by SassiFras

Categories     Yam/Sweet Potato

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (5 ounce) bag Baby Spinach
1 cup water
1 pinch salt
1 lb sweet potato, peeled, halved lengthwise, then cut crosswise in 1/4 inch thick slices
8 ounces green beans, ends trimmed, beans cut in half
2 teaspoons vegetable oil
8 ounces Canadian bacon, thick sliced, stacked and cut in strips
1 red onion, cut in thin wedges
1/3 cup honey Dijon salad dressing

Steps:

  • Line a serving plate with baby spinach leaves.
  • Add water and salt to skillet. Bring to a boil.
  • Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
  • Drain potatoes and green beans in colander.
  • Wipe skillet and add vegetable oil. Heat over medium heat.
  • Add Canadian bacon and onion to hot oil and sauté 5 minutes or until bacon is lightly browned and onions are tender.
  • Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
  • Add honey Dijon dressing to skillet and heat through.
  • Spoon over sweet potato salad.

Nutrition Facts : Calories 125.4, Fat 3.4, SaturatedFat 0.9, Cholesterol 15.3, Sodium 498.5, Carbohydrate 16, Fiber 3.2, Sugar 3.4, Protein 8.4

HERBY POTATO SALAD WITH WARM BACON VINAIGRETTE



Herby Potato Salad with Warm Bacon Vinaigrette image

Provided by Kelsey Nixon

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

2 pounds small red potatoes, halved
Kosher salt
6 strips bacon, diced into 1/2-inch pieces
1 tablespoon olive oil
2 tablespoons chopped fresh thyme
1/2 red onion, diced
3/4 cup champagne vinegar
1 tablespoon unsalted butter
1 tablespoon whole grain mustard
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh chervil
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh tarragon

Steps:

  • Place the potatoes in a saucepan and cover with 2 inches water. Generously season the water with salt. Bring to a boil, reduce the heat and simmer until tender, about 10 minutes.
  • While the potatoes cook, place the bacon in a cold skillet and turn to medium-low heat. Add the olive oil and thyme to the pan. Saute the bacon and thyme until just starting to crisp, about 7 minutes; we want to render the bacon slowly. Once the bacon has rendered some of its fat, add the onions to the bacon and cook until softened, 3 to 4 minutes. Add the vinegar, butter and mustard.
  • Once the potatoes are cooked, drain them and add immediately to the pan with the sauteed bacon. Stir to coat, adjusting the seasoning, if necessary. Add the remaining fresh herbs, toss and serve.
  • This salad can be served warm or at room temperature.
  • Cook's Note: Adding the potatoes while they are still warm will help them to soak up the flavors of the vinaigrette.

Tips:

  • To save time, use pre-cooked bacon or microwave bacon.
  • For a smoky flavor, use smoked bacon.
  • Use a variety of potatoes, such as red potatoes, Yukon Gold potatoes, or fingerling potatoes.
  • If you don't have fresh herbs, use dried herbs.
  • To make the dressing ahead of time, whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper in a bowl. Cover and refrigerate for up to 24 hours.
  • For a tangy dressing, add a tablespoon of lemon juice or white vinegar.
  • For a creamy dressing, add a tablespoon of sour cream or Greek yogurt.
  • To make the salad ahead of time, cook the potatoes and bacon and let them cool completely. Then, toss the potatoes, bacon, and dressing together. Cover and refrigerate for up to 24 hours.

Conclusion:

Warm bacon potato salad is a classic for a reason. It's easy to make, delicious, and perfect for any occasion. With its smoky bacon, tender potatoes, and tangy dressing, this salad is sure to be a hit. So next time you're looking for a side dish that will impress your friends and family, give warm bacon potato salad a try. You won't be disappointed!

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