Red Potato Salad With Mustard And Bacon
Published May 6, 1995
- Total Time
- 40 minutes
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Ingredients
8 ½ pounds small red potatoes, scrubbed
15 slices bacon, cooked, drained and crumbled
20 scallions, thinly sliced
½ cup plus 2 tablespoons Dijon mustard
5 tablespoons white-wine vinegar
1 cup olive oil
5 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
¼ cup chopped fresh tarragon
½ cup chopped Italian parsley
Nutritional analysis per serving (20 servings)
33 grams carbs; 14 milligrams cholesterol; 330 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 4 grams fiber; 589 milligrams sodium; 7 grams protein; 3 grams sugar
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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