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Potato Salad with Bacon Dressing

Here’s a tip older than my grandmother: Potatoes absorb the most flavour when they’re still warm.

Serving: 6-8 servings


for the Potato Salad
6 large Yukon Gold potatoes,
1 teaspoon salt
1/2 pound bacon, chopped
2 stalks celery, chopped
8 green onions, chopped
Salt and Pepper
for the Dressing
1/2 cup mayonnaise
1/4 cup Dijon mustard
3 tablespoons apple cider vinegar
2 tablespoons reserved bacon fat, optional
2 tablespoons hot dog relish


For the Potato Salad:
Put potatoes in a 4-quart pot and cover with cold water.  Add salt and bring to a simmer.  Cook until potatoes are tender and easily pierced with a knife.  Drain and cut into chunks.

Meanwhile brown the bacon until it is golden and crispy.  Drain the bacon fat reserving a few tablespoons for the dressing.

Place potatoes, bacon, celery and green onions into a large salad bowl.  Add the dressing and season with salt and pepper.  Toss well.

For the dressing:
Whisk together the mayonnaise, Dijon, vinegar, bacon fat and relish.


  1. jw said: On Jan 20, 2013

    Is this meant to be a hot or cold salad?

  2. Varda said: On Jun 30, 2011

    I watch your show in Israel and love it.

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Chef Michael

I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!