Warm Bacon & Mustard Potato Salad

Warm Bacon & Mustard Potato Salad

Sarah MickeyAll Recipes, Bacon Recipes, Potato Recipes Leave a Comment

Warm Bacon & Mustard Potato Salad

Makes 8 Servings

When people think of potato salad, they tend to assume mayonnaise, crème fraiche, or some other dairy is involved. This version is dairy free, giving it a more rustic consistency and appearance. Isn’t creamy, but it is a lot lighter, making it a better side dish for heavier meats and fatty fish.

Leaving the pearl onions only lightly cooked gives this salad a crisp consistency and, together with the mustard and vinegar, a little bite. It doesn’t taste heavily of bacon, there’s just enough in here to give it a bit of smoke and richness.

Warm Bacon & Mustard Potato Salad
  • 1lb Heirloom Potatoes (we particularly recommend Austrian Crescent Fingerling Potatoes)
  • 1/4lb Bacon, diced
  • 1 tbsp + 1/3rd of a cup Olive Oil, plus extra if needed
  • 1/2 bunch Fresh Thyme Sprigs
  • 2 tbsp Whole Grain Mustard
  • 1/4th cup Apple Cider Vinegar
  • 2 tbsp Fresh Chives, chopped
  • 6 Pearl Onions
  • 3 whole sprigs Fresh Rosemary + 1 tbsp chopped leaves



Preheat your oven to 350 degrees.

Cook the diced bacon with the olive oil in a frying pan on medium heat until the fat has rendered out and the pieces have crisped. Reserve the bacon & fat.

Cover the potatoes with cold, salted water. Bring to a boil & cook until al dente. Drain.

Add the pearl onions to a small pot of cold water and bring it just to a rolling boil, stirring occasionally to dunk the onions. Pour off the water and let the onions cool. Peel & halve them.

Halve the potatoes and return them to the now dry pot. Add the 1/3rd cup of olive oil, whole thyme sprigs, fresh rosemary sprigs, salt & pepper. Toss to combine & top with foil.

Move the pot to the oven to briefly roast until potatoes are completely tender. Check periodically, and add more olive oil if needed to keep the pan from drying out.

Once the potatoes are done, remove the pan from the oven. Discard the rosemary sprigs & pour off about 1/3rd cup of the olive oil into a bowl.

While the potatoes are still warm, stir into the 1/3rd cup of oil the whole grain mustard, chives, chopped rosemary, bacon, 2 tbsp of the rendered bacon fat, pearl onions and apple cider vinegar. Return the flavored oil to the pan with the potatoes & stir to combine.

Use a slotted spoon to the potato salad on to a plate or into a bowl. Serve.

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