Better with Bacon – Roasted Potato & Bacon Salad

So simple, so mouth watering delicious…my kind of recipe! 


Let’s get our cooking on, shall we?

Roasted Potato & Bacon Salad


6 slices bacon, chopped
1-1/2 lb.  baby red potatoes, halved
Sea salt + freshly ground pepper
Handful flat-leaf parsley leaves (or to taste), chopped
2 pickles, diced
1 tbsp each: grainy mustard, mayonnaise
1 tsp red wine vinegar


In large skillet, add bacon and splash water (to decrease chances of it burning as it releases its fat). Cook over medium-high, reducing heat if needed, until bacon is crisp. Transfer bacon to paper towels to drain. Strain fat; reserve 3 tablespoons.
In roasting pan, toss potatoes and reserved bacon fat. Season well with salt and pepper. Roast in preheated 400F oven 40 minutes or until golden. Cool 5 to 15 minutes. Toss with bacon, parsley, pickles, mustard, mayonnaise and vinegar.
Serve warm.

Makes 4 side servings.

[photo and recipe via Toronto Star]

Originally posted 2009-11-02 14:41:55.

Related Stories:July 31, 2013 Better with Bacon – Iceburg, Potato, Bacon SaladMarch 22, 2014 Better with Bacon – Barbecue Bacon and Bean Salad

Originally posted 2014-04-07 14:28:26. Republished by Blog Post Promoter

Better with Bacon – Iceburg, Potato, Bacon Salad

Something like this makes a GREAT side dish with a grilled steak or even chicken.

I like salad, I like potatoes and I sure as all heck like bacon…why not put all three togther in a easy recipe???


The fine folks at Capital News 9 in Albany, NY did just that…

I might switch the lettuce to a romaine, switch the dressing to a light ranch…but each is own!

Recipe after the jump…ICEBURG, POTATO, BACON SALAD

Serves 6-8


1 1/2 pounds baby red potatoes
8 slices bacon
1/3 cup chopped green onions (optional)
1 1/2 – 2 cups sliced grape or cherry tomatoes
approx. 1/2 head iceberg lettuce, chopped (or more to taste)
creamy blue cheese dressing to taste (bottled is fine)


Boil 1 1/2 pounds of baby red potatoes until they were cooked through, but still firm, and then drain them and cool them down and slice them into ½-inch thick slices.

Also, at the same time or before, cook 8 slices of bacon until they’re nice and crisp and crumble those and chop 1/3 cup green onions, if you’re using them, and slice 1 ½ – 2 cups of grape tomatoes.

It’s up to you how much lettuce you use. You might not even use half a head, it all depends on how crunchy you want the salad to be and cut it into chunks about the same size as the sliced potatoes.

In a large mixing bowl, add a generous amount of the creamy blue cheese dressing to the potatoes and use a rubber spatula to gently toss those together.

Then add as much of the chopped iceberg lettuce as you like and the sliced grape tomatoes and toss those together and, lastly, fold in the crispy crumbled bacon and green onions and it’s good to go!


This is best assembled right before serving so the lettuce and bacon stays nice and crisp.

Watch the VIDEO CAPITAL NEWS 9 website.

Originally posted 2009-05-19 12:11:57.

Related Stories:April 7, 2014 Better with Bacon – Roasted Potato & Bacon SaladSeptember 7, 2014 Thankin’ for Bacon – Stuffing & Potatoes…

Originally posted 2013-07-31 09:34:19. Republished by Blog Post Promoter


yields 4-6 servings?

3 medium or 2 large sweet potatoes, peeled and cut into one inch thick slices
3 tablespoons vegetable oil
salt and freshly cracked black pepper to taste
4 slices bacon, diced medium
1 medium red onion, peeled and thinly sliced
1 tablespoon minced garlic
1/3 cup white wine vinegar
1/3 cup extra virgin olive oil
¼ cup sugar
salt and freshly cracked black pepper to taste
¼ cup chopped fresh parsley
Blanch sweet potato slices in a large pot of boiling salted water, about 8-10 minutes. They should be firm and cooked but not mushy. Drain and cool to room temperature.
In a small bowl combine potato slices, oil, salt and pepper and toss. Place on a hot grill and cook until well browned, about 3-5 minutes. Remove and place in a medium bowl. Set aside.
In a large sauté pan, cook bacon until they just start to crisp, about 6 minutes. Remove the bacon to paper towels and leave all but 2 tablespoons of bacon fat in the pan.
Add the onion slices and cook for 2 minutes stirring occasionally. Add the garlic and cook for 2 more minutes. Remove pan from heat and stir in the vinegar, oil, sugar, cooked bacon, salt and pepper. Pour this mixture over the grilled sweet potatoes, top with chopped parsley and serve.

bacon recipe courtesy of: Martha, A Family Feast, July 26, 2013


serves four

For the salad
6 rashers streaky bacon, fried until crisp
1lb 2 oz. new potatoes, cooked and halved
12 oz. spinach, washed and dried
3 kipper fillet, bones removed, flaked

For the dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 garlic clove, chopped
2 teaspoons wholegrain mustard
salt and freshly ground black pepper
4 free-range egg, poached, to serve

For the salad, place all of the salad ingredients into a large bowl and gently stir. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients. To serve, place the salad into a serving dish and top with the poached egg.

bacon recipe courtesy of: Brian Turner, Ready Steady Cook, BBC Food


serves four

2 tablespoons olive oil
6 slices of bacon, roughly chopped
A medium pan of small waxy salad potatoes, boiled
A few handfuls of spinach and olives
Nasturtium petals, washed

For the vinaigrette
1 clove of garlic, crushed
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
Salt and pepper

Heat the olive oil in a large pan. Add the bacon and cook until golden brown. Remove with a slotted spoon and keep aside. Crush the potatoes by hand straight into the hot oil and cook, turning regularly, until golden brown. Return the bacon to the pan along with the olives and spinach.

To make the vinaigrette, thoroughly combine the ingredients.

To serve, plate up the salad, scatter over nasturtium petals and drizzle over a little dressing.

bacon recipe courtesy of: David Hall, UK, August 3, 2011