Potato Recipes

Salad Side Dish

Warm Bacon and Greens Potato Salad

  • Ready Time: 30min
    No Reviews
  • Prep Time: 5min
    Cook Time: 25min
  • Potato Type: Russet
  • Serves: 8
    Prep Method: BoiledPan Fried
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Recipe by: Running to the Kitchen

Potatoes and bacon are always a winning pair, and this Warm Bacon and Greens Potato Salad courtesy of Running to the Kitchen is no exception. Make this salad for a party pleaser or dinner time dining.


  • 1 1/2 lbs. small red potatoes, cut into ½-inch pieces
  • 4 slices bacon
  • Salt and pepper
  • 4 cups baby greens, chopped
  • 2 tablespoons chopped chives

For the dressing

  • ½ cup extra virgin olive oil
  • 1½ tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon grainy mustard
  • ½ tablespoon maple syrup

Prep Time: 5min | Cook Time: 25min

  1. Add the potatoes to a medium pot of cold water. Bring to a boil and continue cooking for about 7
  2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy. Remove and let drain
    on a paper towel.
  3. Strain the potatoes from the water and add them to the skillet with the remaining bacon grease. Season
    liberally with salt and pepper and let them cook for 5 minutes in the skillet, tossing once halfway
  4. While the potatoes cook, make the dressing by combining all the ingredients in a small bowl and
    whisking together.
  5. Turn the heat off the skillet, add the baby greens and toss to combine until they start to wilt.
  6. Transfer the potato mixture to a large bowl.
  7. Crumble the bacon and add it to the potato mixture along with the chives.
  8. Pour the dressing on top and toss until everything is combined and well coated with the dressing. Serve warm.




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