Bacon & Walnut Potato Salad
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: Potatoes, American
Serves: 6-10
  • Ingredients
  • 1 Pound Red potatoes, unpeeled & cubed
  • 2 to 3 Strips Bacon
  • 1 Cup Bell Pepper, diced
  • ¼ Cup Celery, sliced
  • ¼ Cup Red onion, chopped
  • ¼ Cup Walnuts, chopped
  • ¼ cup extra-virgin olive oil
  • 3 Tablespoons Red wine or malt vinegar
  • 1½ Tablespoon Dijon mustard
  • 2 Tablespoon Real mayonnaise
  • ¼ Teaspoon Sugar
  • 1 Teaspoon Tarragon
  • ¼ Teaspoon Pepper
  1. Wash potatoes and cook with a dash of salt in boiling water for 8-10 minutes or until cooked but still slightly firm.
  2. When potatoes are done, drain and rinse with cold water to stop them from cooking further internally.
  3. In a small bowl combine oil, vinegar, mustard, mayonnaise, star, tarragon, pepper and a dash of salt.
  4. Mix with a whisk completely and store in refrigerator.
  5. Meanwhile, cook bacon until crispy and chop small but not minced.
  6. Using a large bowl add potatoes, bacon, pepper, celery, onion and walnuts and mix with a large spoon.
  7. Pour dressing over salad and mix to completely incorporate.
  1. The longer the salad sits in refrigerator the richer the flavor from the spices will become. I recommend making several hours to the day before for best flavor. It can be consumed immediately however.
Recipe by The Butter Dish at