Balsamic Potato Salad with Turkey Bacon: The Best Summer Side
A delicious and refreshing balsamic potato salad topped with crispy turkey bacon, perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: boiling
- Cuisine: American
- Diet: gluten-free
Ingredients
Scale
- 2 pounds baby potatoes
- 4 slices turkey bacon
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Wash the baby potatoes and cut them in half.
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Meanwhile, cook the turkey bacon in a skillet until crispy, then crumble it.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
- Drain the potatoes and let them cool slightly.
- In a large bowl, combine the potatoes, crumbled bacon, and dressing. Toss well.
- Garnish with fresh parsley before serving.
Notes
- Make sure to let the potatoes cool slightly before mixing with the dressing to avoid making it too oily.
- This salad can be served warm or cold, making it a versatile dish.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Balsamic Potato Salad, Summer Side, Turkey Bacon