Warm Bacon and Greens Potato Salad
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.
Servings: 4 servings
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
Serving: 1SERVING | Calories: 519kcal | Carbohydrates: 47g | Protein: 13g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 26g | Cholesterol: 11mg | Sodium: 433mg | Fiber: 11g | Sugar: 5g