Updated March 27, 2018
This image courtesy of Joseph DeLeo
Cider vinegar, salty bacon, and scallions lend their flavors to not-too-starchy Yukon Gold potatoes (that means Yukons hold up well in salads and hold flavor when mixed with other ingredients). Since there’s no mayonnaise, this is the perfect salad to take along to a picnic or tailgate party.
Make it a meal kit: Make the salad and store in a sealable container for up to 3 days in the refrigerator.
Have it your way: You may substitute red potatoes for the Yukon Golds if desired. You can also substitute red wine vinegar or sherry vinegar for the cider vinegar
Serves4
Preparation Time – Text10 minutes
Total Timeunder 30 minutes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturesmoky, tangy
Ingredients
- 6 small to medium Yukon Gold potatoes, cut into 2-inch chunks
- ½ cup chopped scallions (white and green parts; about 6 scallions)
- 4 slices turkey bacon, cooked until crisp and crumbled
- 3 tablespoons cider vinegar
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions
Place the potatoes in a large saucepan and pour over enough water to cover. Set the pan over high heat, bring to a boil, and let boil until the potatoes are fork-tender, about 8 minutes. Drain and, while still warm, transfer to a large bowl.
Add the scallions, bacon, vinegar, and oil and toss to combine. Season with salt and pepper. Serve warm or chilled.
2008 Robin Miller
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