Small red potatoes are very easy to work with when preparing summer potato salads. I like to use them because of their quick cook time, and tasty skins.  Almost all of my favorite potato salads leave the skins on the potatoes for that added texture and flavor profile.

The inspiration for this recipe came from a Picnics cookbook, which over the years, I have adapted for my family. This one uses bacon, which is unique for the rest of my potato salad recipe collection. For those guests who like bacon, this is a great recipe and one that could be prepared for summer holiday weekends.

To make the salad,  gather these ingredients:

8-9 small red potatoes, 6 slices of microwave bacon cooked, 1/2 of a medium red onion, 1/2 cup light mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon dried parsley, 1 tablespoon dried basil, fine sea salt and freshly ground pepper to taste.

Scrub clean and boil the potatoes for 20 minutes until fork tender.  Drain and cool until warm.  Chop into bite-sized pieces for the salad. Chop the cooked bacon.  Add bacon and onion to the potatoes.  Mix well.


In a small bowl, mix mayonnaise, vinegar, parsley, basil, salt and pepper.  Pour dressing on the salad and mix well, while the potatoes still have some warmth to them.  This will give the salad the blended consistency.



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