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potato salad with bacon and creamy dressing

Potato Salad with Shallots and Bacon.

Kelly Roenicke
A delicious potato salad with a creamy dressing is just right for a summer picnic or party!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Course Salad
Cuisine American, Dairy Free, gluten free
Servings 8
Calories 352 kcal

Ingredients
 
 

  • 6 cups Yukon Gold potatoes peeled and diced - about 8 medium sized potatoes
  • 1 shallot finely chopped
  • ½ cup cilantro chopped
  • ½ cup mayonnaise use egg free mayo if needed - we like Earth Balance
  • 1 ½ Tablespoons mustard
  • 1 ½ Tablespoons vinegar
  • 1 ½ Tablespoons olive oil
  • ½ teaspoon salt
  • ⅓ teaspoon pepper
  • ¼ cup dill pickles chopped
  • 8 slices cooked bacon crumbled

Instructions
 

  • Peel and dice the potatoes. Put in a pan with water and bring to a boil. Boil for about 12 minutes, until the potatoes are tender. Drain and set aside to cool.
  • Place the cilantro, mayonnaise, mustard, olive oil, vinegar, salt, and pepper in a blender. Blend on high speed until smooth.
  • Place the cooled potatoes, dill pickles, and crumbled cooked bacon in a bowl. Add the dressing, and stir gently to coat everything evenly. Top the salad with extra bacon or some cilantro leaves.
  • If you want to make this ahead of time, just set the bacon aside and add it when you are ready to serve.

Notes

Store leftover potato salad in the refrigerator for up to three days.
You can leave out the mustard if you like - just add a little more vinegar instead.
You can use chopped onions instead of shallots if you like.

Nutrition

Calories: 352kcalCarbohydrates: 32gProtein: 7gFat: 22gSaturated Fat: 5gCholesterol: 20mgSodium: 462mgPotassium: 801mgFiber: 4gSugar: 2gVitamin A: 59IUVitamin C: 35mgCalcium: 25mgIron: 2mg
Keyword classic, creamy
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