Friends invited us to enjoy Sunday Supper with them.  Personally, it’s my favorite meal of the entire week.  A casual but hearty spread is required.  I knew she was doing a mixed grill with pork tenderloin, sirloin steak and veggies and I offered to bring a starchy side.  We’re both major tater lovers, but she hates mayo, so a traditional potato salad was not an option.  I hit the fridge and rustled up some bacon, found a red onion and a few lemons and took this easy-to-make, no-mayo potato salad to dinner.   potato salad with bacon, basil and lemon vinaigrette

Two bites in and my friend demanded the recipe.  So,  this one’s for you Adrianne.

lemon garlic bacon potato salad

Lemon Garlic Bacon Potato Salad
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8 servings
 
A potato salad made with a zesty lemon garlic vinaigrette, tossed with bacon, basil and red onions.
Ingredients
  • 2.5 lbs Yukon Gold Potatoes, cut into ½ inch - 1 inch cubes
  • 1 Tbs olive oil
  • ½ tsp salt
  • ½ red onion minced
  • ¼ cup basil chopped
  • ¼ cup flat leaf parsley chopped
  • 4 strips bacon, fried and chopped into bacon bits
  • 2 lemons
  • 1 clove garlic, finely minced or turned into a paste
  • ½ cup Olive Oil
  • 2 Tbs Honey
  • 2 Tbs Dijon
  • 1 Tbs white wine vinegar
  • ½ tsp Salt
  • ¼ tsp Pepper
Instructions
  1. Heat oven to 450F.
  2. Toss the cubed potatoes with 1 Tbs oil and ½ tsp salt and spread on a baking sheet and roast in the oven for 20 minutes until softened and browned
  3. Add the hot potatoes to a bowl with the onion, basil, parsley, and bacon.
  4. Combine the remaining ingredients into a salad dressing jar and shake to combine.
  5. Toss the potato mixture with dressing (use as much as desired) and season with additional salt to taste.