Potato Salad with Apples and Bacon

Summer is the season for cookouts and potato salad, isn’t it? Our standard potato salad usually includes pickle juice and hard boiled eggs. Here’s a completely different take on a summer potato salad, seasoned with mustard, bacon, and the taste that makes you smile with surprise when you bite into it, chunks of apple. My friend Heidi H made this potato salad for a group of us this week; it’s based on a recipe she found recently in the Boston Globe. Everyone who ate it loved the apple, bacon, mustard, potato combo.

Potato Salad with Apples and Bacon Recipe

  • Yield: Serves 8.


  • 5 thick strips bacon
  • 1 large red or yellow onion, chopped
  • Salt
  • 2 Golden Delicious apples, peeled, cored, and cut in 1/2-inch dice
  • 3 pounds small yellow Yukon Gold potatoes, quartered
  • 4 green onions, thinly sliced, including the greens
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup Dijon mustard
  • 1 Tbsp chopped fresh thyme or 1 teaspoon dried
  • 1 1/2 teaspoons pepper


1 Combine the potatoes and enough cold water to cover by a couple of inches in a large saucepan. Add a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes or until the potatoes are tender when pierced with a fork. Drain well.

2 While the potatoes are cooking, cook the bacon in a heavy-based skillet over medium heat. Once cooked, remove the bacon to a plate lined with paper towels. Reserve the bacon fat in the pan. Once the bacon is cool, chop it.

3 Cook the onion in the fat in the pan on medium heat, until softened and just starting to brown, about 5 minutes. Use a slotted spoon to remove the onion from the pan to a large bowl, set aside. Add the chopped apple to the bowl.

4 Add the potatoes and chopped bacon to the onions and apple. Add the green onions, olive oil, vinegar, mustard, and thyme. Salt and pepper to taste.

Serve either warm, room temperature, or cold.

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Showing 4 of 25 Comments

  • Leisureguy

    Dicing the potatoes before cooking ensures that they will lose almost all their potassium to the cooking water—a shame, since potatoes are particularly rich in potassium. Why not simmer them whole and then dice? That would retain the potassium. See this post.

    Quartering them first will help them cook faster, and more evenly. I notice some people feel the same way about boiling beets; I have no problem cutting those either. If potassium loss is a concern, then it’s good to know about boiling potatoes uncut. ~Elise

  • Liza Caldwell

    *stares and drools* To bad we already had dinner. :( Oh well, there’s always tomorrow, thanks for the amazing recipe. Once again your recipes are my dinner inspiration.

  • peg

    How about avocado added at the last?

    Let us know how it turns out! ~Elise

  • Mark Boxshus

    This looks like it warrants further exploration. I’m envisioning a delicious, rich and lively flavor combination.

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