Potato Salad with Apples and Bacon

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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

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  • Yield: Serves 8.

Ingredients

  • 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

Method

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

  • culinspiration

    I wonder if some of the oil (1/2 a cup is pretty hefty) could be substituted with vegetable or chicken broth to make a dressing similar to German-style potato salad?

    I don’t see why not. If you try it that way, please let us know how it turns out for you. ~Elise

  • Lauren @ Delicateflavors

    What a perfect potato salad for a Memorial Day picnic! I like some of Dewie’s modifications but can never omit the bacon. He he…

  • Kirsten

    Wow! I have tried several of your recipes posted here before and they have all turned out great, but this potato salad is unbeatable! Thanks for sharing. This one is going to be one of my staple dishes to bring to parties! Not to worry, though…I’ll give credit. Thanks again! Love it, love it, love it!

  • staria

    My family’s Potato Salad recipe has apples; they love the apple in it so much that the salad has slowly become an Apple Salad with potatoes.

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