This satisfying bacon potato salad with a sweet and tangy mustard dressing borrows the best from a combination of a few favourite potato salad recipes.
This bacon potato salad recipe with sweet mustard dressing was inspired by a couple of different potato salads. I combined them into one and then borrowed the dressing from a third recipe, a sweet mustard sauce that we often served with cold cuts and potato salad as a kid.
It makes a great take-along item to potlucks and makes a great addition to summer picnics, cookouts or barbeques. As one reader noted, “You can’t have too many potato salad recipes!”
If you are looking for more ideas like this, particularly for summer Barbecues and cookouts, be sure to check out our 26 Best Barbecue Side Dishes post. It’s one of our most popular recipe round-ups ever.
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- 3 pounds washed , unpeeled red potatoes, diced large
- ½ cup jarred salad dressing (or mayonnaise if you prefer)
- ¼ cup plain yellow mustard
- 2 tbsp apple cider vinegar
- 3 tbsp white sugar
- 1 small red pepper , diced small
- 2 tbsp minced red onion
- 3 tbsp chopped capers
- 3 tbsp chopped cilantro (or parsley)
- 8 slices smoked bacon , cooked crisp and roughly chopped
- ½ tsp freshly ground black pepper
- pinch salt
Simmer the diced potatoes slowly in boiling salted water just until fork tender. Do not overcook the potatoes or they will fall apart in the salad.
Drain the potatoes and scatter them on cookie sheet to cool quickly. I usually put the cookie sheet in the fridge for a half hour or so to cool off completely.
Mix together all of the ingredients except the potatoes.
Pour the over the cold potatoes and toss well. Store in an airtight container in the fridge until ready to serve.
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