Potato Salad with Bacon Vinaigrette Recipe

Potato Salad with Bacon Vinaigrette Recipe

How To Make Potato Salad with Bacon Vinaigrette

This potato salad recipe combines Yukon Golds and green onions in a champagne vinaigrette dressing mixed with shallots and mustard.

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



For Salad:

  • ½lbbacon,thick cut
  • 8russet potatoes
  • gray salt and freshly ground black pepper
  • 2tbspcanola oil
  • 2bunchesgreen onions,both white and green parts, trimmed

For Dressing:

  • cupTrader Joe’s Orange Champagne vinegar
  • 1tbspTrader Joe’s Whole Grain Dijon mustard
  • 1tbspTrader Joe’s Hot and Sweet Mustard,heaping
  • 2shallots,minced
  • 1tspkosher salt
  • ½tspfreshly ground black pepper
  • ¼cupextra-virgin olive oil
  • ¼cupbacon fat
  • 4tbspItalian parsley leaves,chopped


  1. Cut Yukon potatoes, toss with some canola oil, salt, and pepper. Put on a sheet pan in a single layer and roast in the oven at 400 degrees F for 30 minutes, or until brown and crispy.

  2. Dice bacon and brown in a pan on low to render out as much fat as possible. Remove bacon from pan and reserve bacon fat.

  3. Cut scallions into ½-inch pieces.

  4. To make the dressing, combine the orange champagne vinegar, hot and sweet mustard, Dijon, shallot, salt, and pepper. Slowly drizzle in extra-virgin olive oil and bacon fat, whisking constantly, until combined.

  5. Combine the roasted potatoes, scallions, bacon, and dressing. Toss to combine and serve.


  • Calories: 326.67kcal
  • Fat: 18.87g
  • Saturated Fat: 5.05g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 10.03g
  • Polyunsaturated Fat: 2.94g
  • Carbohydrates: 33.92g
  • Fiber: 3.22g
  • Sugar: 2.45g
  • Protein: 6.64g
  • Cholesterol: 16.56mg
  • Sodium: 542.20mg
  • Calcium: 46.14mg
  • Potassium: 823.08mg
  • Iron: 2.09mg
  • Vitamin A: 17.11µg
  • Vitamin C: 15.33mg
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