Potato Salad with Bacon and Apples is the perfect summertime potluck potato salad! Yukon Gold potatoes, bacon, onions, and chopped apple make this Salty-Sweet Potato Salad with Apples special.
Potato salad with bacon and apples
Summer is cookout and potato salad season, isn’t it?
Our standard potato salad usually includes pickle juice and hard-boiled eggs.
But a potato salad with bacon and apples? Yes!
This is a very different take on a summery potato salad, flavored with mustard, bacon, and that flavor that will make you smile in surprise when you bite into it – chunks of apple.
My friend Heidi H made this potato salad with apples and bacon for a group of us this week; it’s based on a recipe she found in the Boston Globe.
Everyone who ate it loved the combination of apple, bacon, mustard and potatoes.
For more information on which apple varieties are best for baking, check out our guide to apples.
Potato salad with bacon and apples
ingredients
-
5 thick strips of bacon
-
1 large red or yellow onion, chopped
-
Salt
-
2 Golden Delicious apples, peeled, cored and cut into 1/2-inch cubes
-
3 pounds small yellow Yukon Gold potatoes, quartered
-
4 spring onions, thinly sliced, including the greens
-
1/2 cup extra virgin olive oil
-
1/4 cup red wine vinegar
-
1/4 cup Dijon mustard
-
1 tablespoon chopped fresh thyme or 1 teaspoon dried
-
1 1/2 teaspoons pepper
method
-
Boil potatoes:
Combine the potatoes and enough cold water to cover a few inches in a large saucepan. Add a generous pinch of salt.
Bring to a boil, reduce the heat and cover the pan. Simmer for 15 minutes or until potatoes are tender when pierced with a fork. Drain well.
-
Cook bacon:
While the potatoes are cooking, sauté the bacon in a heavy-bottomed skillet over medium-high heat. After cooking, place the bacon on a plate lined with kitchen paper.
Reserve the bacon fat in the pan.
Once the bacon has cooled, chop it.
-
Cook the chopped onion:
Cook onion in oil in skillet over medium-high heat until tender and just beginning to brown, about 5 minutes.
-
Mix ingredients in a bowl:
Use a slotted spoon to transfer the onion from the skillet to a large bowl. Put the chopped apple in the bowl.
Add the potatoes and chopped bacon to the onions and apple. Add spring onions, olive oil, vinegar, mustard and thyme. salt and pepper to taste.
Serve either warm or at room temperature.
