If you are on the lookout for a refreshing yet comforting side dish that brings together crispy bacon, vibrant fresh vegetables, and tender potatoes, then this Healthy Potato Salad with Bacon and Fresh Vegetables Recipe is about to become your new favorite. It balances the creaminess of a tangy dressing with the satisfying crunch of celery and cucumber, while the bacon adds that irresistible smoky punch. Perfect for family gatherings, picnics, or a simple weeknight dinner, this salad not only bursts with flavor but is also surprisingly wholesome. Get ready to indulge in layers of texture and taste that will keep everyone coming back for more.
Ingredients You’ll Need
This Healthy Potato Salad with Bacon and Fresh Vegetables Recipe relies on a handful of simple yet essential ingredients that each play a crucial role in delivering the dish’s vibrant flavor, texture, and color. Every component is carefully chosen to create a harmony that is both satisfying and refreshing.
- Potatoes (1 kg / 2 lb), peeled and cubed: The hearty base of the salad, offering a comforting bite and a neutral canvas for flavors.
- Cooking salt (2 tsp) for potatoes: Essential for seasoning the potatoes right from the start, ensuring each bite tastes balanced.
- Streaky bacon (250g / 8oz): Adds a smoky, crispy texture that enhances the overall savoriness of the salad.
- French Dressing (½ cup): A tangy, slightly sweet vinaigrette that infuses the potatoes with brightness and moisture.
- Cucumber (¾ cup), finely diced: Brings a cool crunch and refreshing flavor, perfect for balancing the richer elements.
- Celery (1 cup), sliced diagonally: Adds crispiness and a subtle earthy note that complements the bacon.
- White onion (¼ cup), finely minced: Provides a mild sharpness and depth of flavor without overpowering the salad.
- Mayonnaise (â…“ cup): Offers creaminess and richness; whole-egg mayo is ideal for the best texture.
- Sour cream (â…“ cup): Adds a tangy smoothness that lightens the dressing; full fat or yogurt substitutes work well.
- Horseradish cream (1 tbsp): Brings a gentle kick and complexity to the dressing.
- Salt and black pepper: Key seasonings to balance the flavors perfectly.
- Dijon mustard (1 tbsp): Integral to the French dressing, lending sharpness and depth.
- White wine vinegar (2 tbsp): Or apple cider vinegar, to give the dressing its signature tang.
- Extra virgin olive oil (¼ cup): Enriches the French dressing with smoothness and a fruity note.
- Water (1 tbsp): To lighten the dressing to the perfect consistency.
- White sugar (½ tsp): Balances acidity and rounds out the vinaigrette flavors.
- Garlic (½ clove), finely grated: Adds a subtle savory punch without overwhelming the salad.
How to Make Healthy Potato Salad with Bacon and Fresh Vegetables Recipe
Step 1: Make the French Dressing
Start by shaking all the French dressing ingredients together in a jar until they’re well combined. This simple vinaigrette is the magic that brightens the potatoes and helps infuse every bite with tangy, herbaceous notes. Making it from scratch lets you control the balance of flavors perfectly.
Step 2: Cook the Potatoes
Place the peeled, cubed potatoes with 2 teaspoons of salt into a large pot of cold water. Bring the water to a simmer and cook the potatoes for about 4 minutes, just until tender but still firm. It’s important to drain them immediately to prevent overcooking, keeping the texture just right to absorb the dressing without turning mushy.
Step 3: Douse the Potatoes
Transfer the hot potatoes to a large bowl and pour the French dressing over them. Toss gently to coat each cube thoroughly. Then, set aside for about 2 hours to cool and absorb the flavorful dressing. This step lets the potatoes soak in all those vibrant, tangy notes, making them incredibly delicious.
Step 4: Cook the Bacon
Using a cold non-stick pan, lay half the bacon strips and cook over medium-high heat until golden and crisp. Drain the cooked bacon on paper towels to remove excess fat. Repeat with the remaining bacon, then chop all the bacon into small pieces. This crispy bacon will provide a smoky, crunchy contrast that elevates the entire salad.
Step 5: Prepare the Creamy Dressing
In a bowl, mix together the mayonnaise, sour cream, horseradish cream, salt, and black pepper until smooth and combined. This dressing introduces a creamy element with a subtle zip from horseradish that harmonizes beautifully with the other components.
Step 6: Combine Ingredients
Add the creamy dressing, celery, cucumber, onion, and most of the chopped bacon to the bowl of potatoes. Toss everything gently to blend the ingredients evenly without breaking up the potatoes. This careful mixing ensures your salad has delightful bits of crunch, creamy richness, and smoky flavor in each bite.
Step 7: Serve
Garnish the salad with the remaining crispy bacon pieces. For best flavor, let the assembled salad sit for a few hours or overnight to meld all the tastes together. Serve at room temperature to enjoy the full range of textures and flavors.
How to Serve Healthy Potato Salad with Bacon and Fresh Vegetables Recipe
Garnishes
Elevate your salad by garnishing with fresh herbs like chopped parsley or chives, which add a bright pop of color and subtly fresh notes. A sprinkle of cracked black pepper or an extra drizzle of olive oil can also add a finishing touch that makes your presentation stand out.
Side Dishes
This vibrant salad pairs wonderfully with grilled chicken, fish, or even roasted vegetables, turning a simple meal into a feast. It’s also a fantastic companion for barbecue dishes or sandwiches, offering a hearty yet refreshing contrast to bold, smoky flavors.
Creative Ways to Present
For a fun twist, serve the salad in individual mason jars or hollowed-out tomatoes to add an interactive element at picnics or parties. You might also layer it with greens or thin slices of radish for extra crunch and an eye-catching presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
Store your Healthy Potato Salad with Bacon and Fresh Vegetables Recipe in an airtight container in the refrigerator. It keeps well for up to 3 days, making it a convenient make-ahead side. Just give it a gentle stir before serving again to refresh the flavors and textures.
Freezing
This salad is best enjoyed fresh and does not freeze well due to its fresh vegetables and creamy dressing, which can separate or become watery after thawing. For the best experience, prepare only what you need or store leftovers in the fridge.
Reheating
Since this salad is traditionally served at room temperature or chilled, reheating is unnecessary and not recommended. If you prefer it slightly warmer, let it sit out at room temperature for 15-20 minutes before serving to gently soften the flavors.
FAQs
Can I use a different type of potato for this salad?
Absolutely! Waxy potatoes like Yukon Gold or red potatoes hold their shape well and are perfect for this salad. Avoid starchy varieties like Russets, as they tend to crumble when mixed.
Is there a vegetarian version of this salad?
Definitely. Simply omit the bacon and try adding smoked paprika or crispy fried shallots for a similar depth of flavor and crunch without the meat.
Can I make the dressings ahead of time?
Yes, both the French dressing and the creamy dressing can be made a day ahead. Just keep them refrigerated separately or combined and stir well before tossing with the potatoes.
What can I substitute for horseradish cream?
If you don’t have horseradish cream, horseradish relish or a small amount of prepared horseradish mixed with a little mayonnaise work well to provide that characteristic zing.
How do I keep the potatoes from becoming mushy?
The key is to cook the potatoes just until tender but still firm. Drain them promptly and toss with the dressing while still warm to lock in their shape and flavor.
Final Thoughts
This Healthy Potato Salad with Bacon and Fresh Vegetables Recipe is truly a joy to make and share. It delivers a perfect blend of textures, flavors, and freshness that can brighten up any meal or occasion. Whether you’re hosting a barbecue or simply craving something satisfying and wholesome, this salad never fails to impress. I encourage you to try it out and watch it become a cherished staple in your recipe collection!
Print
Healthy Potato Salad with Bacon and Fresh Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Healthy Potato Salad recipe is a delicious and wholesome twist on a classic favorite. It features tender yet firm potatoes tossed in a tangy homemade French dressing, combined with crisp celery, cucumber, and onion, and topped with crispy streaky bacon. The creamy dressing made from mayonnaise, sour cream, and horseradish adds a rich and flavorful finish. Perfect as a side dish for gatherings or a light meal, this potato salad is best served at room temperature after resting for enhanced flavors.
Ingredients
For the Salad
- 1 kg (2 lb) potatoes, peeled and cut into 2 cm (3/4″) cubes
- 2 tsp cooking/kosher salt (for cooking potatoes)
- 250 g (8 oz) streaky bacon
- 1/2 cup French Dressing (homemade or store-bought)
- 3/4 cup cucumber, finely diced
- 1 cup celery, finely sliced diagonally
- 1/4 cup white onion, finely minced
For the Potato Salad Dressing
- 1/3 cup mayonnaise (preferably whole-egg)
- 1/3 cup sour cream (full fat, or substitute with yogurt)
- 1 tbsp horseradish cream (or horseradish relish)
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
For the French Dressing
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar (or apple cider vinegar)
- 1/4 cup extra virgin olive oil
- 1 tbsp water
- 1/2 tsp white sugar
- 1/2 garlic clove, finely grated or minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Make the French Dressing: Combine Dijon mustard, white wine vinegar, extra virgin olive oil, water, white sugar, finely grated garlic, salt, and black pepper in a jar. Shake vigorously until well combined and emulsified.
- Cook the Potatoes: Place peeled and cubed potatoes into a large pot with cold water and 2 teaspoons of salt. Bring to a simmer over medium heat and cook for about 4 minutes until the potatoes are just cooked but still firm. Immediately drain the potatoes to prevent overcooking.
- Douse the Potatoes: Transfer the hot, drained potatoes into a large bowl. Pour the prepared French dressing over the potatoes and gently toss to coat evenly. Set the bowl aside for 2 hours to allow the potatoes to cool and absorb the dressing flavors.
- Cook the Bacon: In a cold non-stick pan, lay half the streaky bacon pieces and cook over medium-high heat until golden and crispy. Drain the cooked bacon on paper towels to remove excess fat. Repeat the process with the remaining bacon. Once cooled, chop the bacon into small pieces.
- Prepare the Creamy Dressing: In a separate bowl, mix together mayonnaise, sour cream, horseradish cream, salt, and black pepper until smooth and well combined.
- Combine Ingredients: Add the creamy dressing, sliced celery, diced cucumber, minced white onion, and most of the cooked bacon into the bowl with the dressed potatoes. Gently toss all ingredients together to combine thoroughly without breaking the potatoes.
- Serve: Garnish the salad with the remaining bacon pieces. For best flavor and texture, let the salad rest for a few hours or overnight in the refrigerator. Serve at room temperature for optimal taste.
Notes
- Using whole-egg mayonnaise and full-fat sour cream enriches the dressing’s flavor and texture but can be substituted with lighter versions for a lower-fat option.
- Allowing the salad to rest for several hours or overnight greatly enhances the flavor as the potatoes absorb the dressings.
- If you prefer a vegetarian version, omit the bacon or substitute with smoked tempeh or mushrooms.
- French dressing can be made ahead and stored in the refrigerator for up to a week.
- Be careful not to overcook the potatoes; they should be tender but still hold their shape for the best salad texture.
