Potato Salad with Apples and Bacon

Side DishComfort FoodGluten-FreePotato

Perfect summer potluck potato salad with Yukon Gold potatoes, bacon, onions, and chopped apple.

Photography Credit: Elise Bauer

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 14 Comments / Reviews

  • 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

  • peg

    How about avocado added at the last?

    Let us know how it turns out! ~Elise

  • Susan from Food Blogga

    I grew up on Italian-style potato salad with olive oil and vinegar, but I’m definitely open to the idea of new potato salads, and this is high on that list. The addition of apples is so appealing to me and makes this a perfect potato salad to glide into fall with.

    I’m so happy you like my skinny berry parfaits too. Thanks for the link, Elise!

  • Diana

    I heard that you can steam the diced potatoes instead of boiling them from a food magazine somewhere, but I haven’t tried that trick yet.

  • Anna

    Hey everyone, Have to tell you all that this potato salad made me the queen of my family picnic this year. The great thing is the children loved it.It really amazes me how much a little bacon and apple can do in potatoes.For all of us that like hot potao salad this would be great. Thanks Anna

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Potato Salad with Apples and Bacon