Red Bliss Potato Salad


This summer staple has no mayonnaise, so it's perfect for an outdoor lunch.


  • 3 pounds red bliss potatoes (or any small red-skinned potatoes)

  • 1 pound thick-cut bacon

  • ¼ cup grainy mustard

  • cup red wine vinegar

  • 2 teaspoons sugar

  • Salt and freshly ground pepper

  • cup light olive oil or vegetable oil

  • 1 red onion, finely diced

  • 1 cup chopped flat-leaf parsley


  1. Place unpeeled potatoes in a large pot. Cover with cold water and bring to a boil. Turn down heat and simmer gently until potatoes are tender when pierced with the point of a knife, about 35 minutes. Drain and refresh in cold water.

  2. In a nonstick skillet, cook bacon until very crisp. Drain on paper towels. When cool, crumble into large pieces. Set aside.

  3. In a small bowl, whisk together mustard, vinegar, sugar, and salt and pepper to taste. Whisk in oil and set aside.

  4. Cut potatoes into 1/4-inch-thick slices and place in a large bowl. Stir in onion and dressing. Let marinate at least 1 hour.

  5. Before serving, stir in parsley and bacon, reserving some to sprinkle on top.

Cook's Notes

The potato skins will stay on better if you don't salt the cooking water.

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