This warm bacon and greens potato salad is tossed with a lemon mustard vinaigrette for a delicious side salad. Way better than those mayo-laden potato salads you’re used to.
I’ve literally always hated deli case mayo-laden salads.
One glimpse of them at a summer party is enough to make me want to gag (plus, mayo + heat = gross).
They’re white, bland, jiggly blobs of nastiness and that doesn’t even touch on the unhealthiness of them.
Whether it’s potato, pasta, chicken or tuna salad…it’s all just gross.
Ok I take that back, I DO enjoy this turmeric chicken salad and this healthier spin on Waldorf tuna salad.
I’m not even a mayo hater.
It has its place in this world.
That place, however, is definitely NOT as a thick, blubbery salad dressing. Nope, nope, nope.
If I’m going to do potato salad it’s:
1. Gotta be warm (cold potatoes are just weird to me)
2. Definitely going to have some form of greenery with it (um, it is called a SALAD after all)
3. Will include something way more interesting for a dressing than mayo (like a lemon mustard vinaigrette) and,
4. MUST have some crumbled bacon going on because potatoes + bacon always and forever.
Bacon makes anything better whether it’s cooked kohlrabi greens or a salmon dinner.
I also love the idea of pairing the carb and vegetable of a meal together into one dish. Makes the cooking process easier and there’s less to clean up and think about while prepping!
Collard greens with rice and roasted potatoes with asparagus are two other great recipes that do that too.
So, if this damn snow ever melts (omg, we got 3 more inches on Friday night) and summer parties actually return one day, THIS will be what I’m bringing. #justsaynotomayosalads
Check out these other filling side salads too: cream cheese BLT pasta salad or this barley mango salad.
Warm Bacon and Greens Potato Salad
Ingredients
- 1.5 pounds small red potatoes, cut into 1/2 inch pieces
- 4 slices bacon
- 4 cups baby greens, chopped
- 2 tablespoons chopped chives
- salt and pepper
For the dressing
- 1/2 cup extra virgin olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon dijon mustard
- 1 tabelspoon grainy mustard
- 1/2 tablespoon maple syrup
Instructions
- Add the potatoes to a medium pot of cold water. Bring to a boil and continue cooking for about 7 minutes.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy. Remove and let drain on a paper towel.
- Strain the potatoes from the water and add them to the skillet with the remaining bacon grease. Season liberally with salt and pepper and let cook for 5 minutes in the skillet, tossing once half way through.
- While the potatoes cook, make the dressing by combining all the ingredients in a small bowl and whisking together.
- Turn the heat off the skillet, add the baby greens and toss to combine until they start to wilt.
- Transfer the potato mixture to a large bowl.
- Crumble the bacon and add it to the potato mixture along with the chives.
- Pour the dressing on top and toss until everything is combined and well coated with the dressing.
- Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I am definitely not a fan of mayo-laden potato salad. This is one perfect trio. Pinned.
Bacon and potatoes. They just belong together. This looks awesome!
Adding potatoes in a salad is something I always try and do- They are probably my favourite ‘ingredient’ – Cheers for this Gina!
While I don’t detest mayo-laden potato salads (can I blame nostalgia??), I definitely would go for this if given the choice. And I have to agree bacon + potatoes is always a good choice.
This sounds go hearty and delicious! You have to love greens in a serious potato salad. :)
Dear Gina, Such a beautiful and delicious side. Pinning for later. xo, Catherine
I won’t touch any kind of salad in a deli or at a BBQ with mayo for fear that it’s in the danger zone. Warm mayo is truly a gagging thought. This warm potato salad is how they should all be done, especially since there are greens and bacon in it!
oh my gawd, Gina. . this looks sooooo good!!!
This is such a gorgeous salad. I must make this for Easter. Bacon, potatoes and greens are a winning combination. Thanks for the inspiration!!!
I want this warm bacon salad every day and for every meal. There is nothing better. And mayo salads? Please step aside. You are not needed anymore!