Baby Potato Salad


We returned from Italy just before the Memorial Day holiday, and I was excited to have the family over for dinner to celebrate the holiday. My husband wanted to have a pizza night, but I wanted to prepare a traditional barbecue. Since I am the one who plans our meals and does most of the cooking, I won. I decided to cook ribs and Italian sausages with grilled corn, mixed green salad, and a potato salad. I grew up enjoying potato salad just about every time we grilled dinner, although it was a traditional potato salad. My Mother’s potato salad always got rave reviews from anyone who tasted it, but it is a mayonnaise-based salad and I wanted to prepare something a little lighter.

I decided to use a bag of mixed baby potatoes, and once cooked I tossed them in a zesty vinaigrette with chopped green onions and lots of crispy bacon bits. The salad was a hit, and I made so much that we enjoyed leftovers the next day. Creating a potato salad with a vinaigrette dressing, rather than a mayonnaise-based one, is a better choice when you need to pack the salad to take on a picnic, or for a pot luck meal as it doesn’t require constant refrigeration. Sometimes I like to reserve some of the bacon fat after I cook the bacon and replace some of the olive oil with it to enhance the bacon flavor.

Buon Appetito!
Deborah Mele 2019

Baby Potato Salad

Baby Potato Salad

Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

A baby potato salad made with a zesty vinaigrette instead of a mayonnaise-based dressing.

Ingredients

  • 2 Pounds Baby Mixed Potatoes, Cut Into Quarters
  • 4 Tablespoons White Balsamic Vinegar
  • 1 Teaspoon Dijon Mustard
  • Salt & Pepper
  • 10 Tablespoons Olive Oil
  • 6 Green Onions, Chopped
  • 1/4 Cup Chopped Fresh Parsley
  • 1/2 Cup Cooked Bacon Bits

Instructions

  1. Cook the potatoes in a large pot of boiling salted water and cook until they are just cooked through. 
  2. Drain in a colander.
  3. While still warm, place the potatoes in a medium bowl.
  4. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt and pepper until blended.
  5. Add the vinaigrette to the warm potatoes, and toss until coated.
  6. Add the scallions, parsley, and bacon bits and toss gently. 
  7. Taste, and adjust salt and pepper as needed. 
  8. Serve warm or at room temperature.
Nutrition Information:
Yield: 8 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 300 Total Fat: 19g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 0mg Sodium: 194mg Carbohydrates: 28g Fiber: 4g Sugar: 3g Protein: 5g