Warm Bacon Herb Potato Salad


  • 5 cups potatoes
  • 1/3 cup bacon grease
  • 2/3 cup minced sweet onion
  • 3 tbsp fresh chopped parsley
  • 8 pieces bacon, crumbled
  • 2 tbsp freshly chopped dill
  • 2 tbsp chopped chives
  • 2 tsp Dijon mustard
  • 6 tbsp white vinegar
  • 4 tbsp white sugar
  • Salt and fresh cracked black pepper to taste


Medium dice golden potatoes and bring to a boil in salted water. Cook until fork tender. Cook 1 lb of center cut bacon until crisp and reserve the fat. Transfer 1/3 cup of the fat into a large sauté pan and add the onion sauté ring until golden brown. Whisk together sugar, mustard, and vinegar, and stream the mixture into the bacon grease and onions. Simmer for 1-2 minutes until the sugar is dissolved and add the potatoes tossing with a rubber spatula until evenly coated. Remove from heat and toss with the fresh herbs and top with bacon crumbles. Generously salt and pepper to taste.  Serve immediately.  Enjoy!


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