Red Potato Salad With Mustard And Bacon
- Total Time
- 40 minutes
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Ingredients
- 8½pounds small red potatoes, scrubbed
- 15slices bacon, cooked, drained and crumbled
- 20scallions, thinly sliced
- ½cup plus 2 tablespoons Dijon mustard
- 5tablespoons white-wine vinegar
- 1cup olive oil
- 5teaspoons kosher salt, plus more to taste
- Freshly ground pepper to taste
- ¼cup chopped fresh tarragon
- ½cup chopped Italian parsley
Nutritional analysis per serving (20 servings)
330 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 7 grams protein; 589 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a large pot and cover with cold water. Bring to a boil, lower the heat slightly, cover and cook until tender, about 25 minutes. Drain and cool. Cut into quarters and place in a large bowl. Toss with the bacon and scallions.
- Step 2
Whisk the mustard and vinegar together. Slowly whisk in the olive oil. Stir in the salt and pepper. Pour over the potatoes and toss. Mix in the tarragon and parsley. Season with more salt and pepper, if needed. Serve at room temperature.
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