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Better with Bacon – Roasted Potato & Bacon Salad

So simple, so mouth watering delicious…my kind of recipe! 


Let’s get our cooking on, shall we?

Roasted Potato & Bacon Salad


  • 6 slices bacon, chopped
  • 1-1/2 lb.  baby red potatoes, halved
  • Sea salt + freshly ground pepper
  • Handful flat-leaf parsley leaves (or to taste), chopped
  • 2 pickles, diced
  • 1 tbsp each: grainy mustard, mayonnaise
  • 1 tsp red wine vinegar


  1. In large skillet, add bacon and splash water (to decrease chances of it burning as it releases its fat). Cook over medium-high, reducing heat if needed, until bacon is crisp. Transfer bacon to paper towels to drain. Strain fat; reserve 3 tablespoons.
  2. In roasting pan, toss potatoes and reserved bacon fat. Season well with salt and pepper. Roast in preheated 400F oven 40 minutes or until golden. Cool 5 to 15 minutes. Toss with bacon, parsley, pickles, mustard, mayonnaise and vinegar.
  3. Serve warm.

Makes 4 side servings.

[photo and recipe via Toronto Star]


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