Warm Maple Bacon Potato Salad
Servings: 6 side servings
Calories: 204cal
Warm Maple Bacon Potato Salad brings together crispy potatoes, smoky bacon, and a sweet, tangy vinaigrette. It’s a fun twist on potato salad and especially good with grilled meats or holiday dinners!
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Ingredients
- 1½ lbs baby red potatoes (quartered)
- 1-2 tablespoons oil
- ½ teaspoon salt
- 4 slices bacon (finely chopped)
- ½ medium onion (finely chopped)
- ¼ cup apple cider vinegar
- ¼ cup pure maple syrup
- 1 clove garlic (finely minced)
- ½ teaspoon fresh thyme removed from stem and chopped
- ⅛ teaspoon freshly cracked pepper
Instructions
- Preheat oven to 425℉.
- Quarter potatoes and place on a rimmed baking sheet. Drizzle with oil and sprinkle evenly with salt. Toss to coat all potatoes. Bake for 25-30 minutes or until tender, turning half way if desired.
- While potatoes are baking, make the vinaigrette. In a medium skillet, cook the bacon on medium-high heat until browned and crisp. Remove bacon with a slotted spoon and place on paper towel to soak up excess grease. Drain all but 1 tablespoon bacon fat from the pan.
- In the remaining bacon fat, sauté the onion until soft. Add the vinegar, syrup, garlic, thyme and half of the bacon and simmer over medium heat for 5-10 minutes, until slightly reduced. Set aside until potatoes are cooked.
- When potatoes are cooked, toss with vinaigrette and garnish with remaining bacon and additional thyme if desired. Serve warm.
Notes
Ingredients and Substitutions:
- Potatoes: you can swap the baby potatoes for large red potatoes and just cut them into 3/4" pieces.
- Bacon: you can omit the bacon and simply cook the onion in a bit of oil and continue on with the recipe.
Nutrition
Calories: 204cal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 313mg | Potassium: 599mg | Fiber: 2g | Sugar: 10g | Vitamin A: 22IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg