Potato Salad with Celery, Cress, and Bacon

19 Ratings
  • 5 3
  • 4 1
  • 3 10
  • 2 4
  • 1 1

Assembling this potato salad while the potatoes are still warm is key. They'll absorb more flavor from the vinegar and oil, and the heat will also slightly wilt the celery and watercress.

Martha Stewart Living, July 2012

Gallery

Credit: Johnny Miller

Recipe Summary

total:
30 mins
prep:
30 mins
Servings:
6
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Ingredients

Directions

  • Place potatoes in a medium pot; cover with 2 inches water. Season water generously with salt. Bring to a boil, then reduce to a simmer. Cook potatoes until tender, 10 to 12 minutes. Drain. When just cool enough to handle, cut in half lengthwise.

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  • Meanwhile, cook bacon over medium heat until fat is rendered and bacon is crisp, 10 to 12 minutes. Transfer to a paper-towel-lined plate to drain. Break into bite-size pieces.

  • Transfer potatoes to a large bowl; gently toss with oil and vinegar. Season with salt and pepper; fold in celery and leaves, watercress, and bacon. Serve warm or at room temperature.

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Reviews (3)

19 Ratings
  • 5 3
  • 4 1
  • 3 10
  • 2 4
  • 1 1
Martha Stewart Member
06/16/2019
I made this salad few times and every time it is a hit! For people who are hesitant to greens it is still potato salad, dot people who hesitate potato there are plenty of greens, everything is better with bacon - sure thing, and vinaigrette makes it absolutely delicious! Love Marta Stuart recipes!
Martha Stewart Member
07/16/2012
I made this last night with the mushroom cheddar frittata on this same site, this potato salad was delicious! We loved the slightly wilted celery and radicchio (I substituted for the watercress as I don't like the taste of it). The smokey bacon was delicious with the combination and the vinaigrette.
Martha Stewart Member
06/21/2012
I don't often rave about potato salad, but I made this for my husband's birthday with grilled lamb chops and it was a huge hit. A wonderful change from traditional potato salads, it hits a multitude of flavor notes. The slightly peppery watercress and pungent celery drizzled in the sweet-sour white wine vinegar go beautifully with the starchy potato and the salty crispness of the bacon. Looks lovely on a table and wonderful depth of flavor, this is really something special.
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