All eyes are on this southern-style potato salad made with bits of bacon and a tangy dressing! Who can resist salty and savory bacon mixed with soft potatoes and a host of seasonings?! Bring this potato salad to a BBQ or simply serve it as a side for an all-around favorite dish.
Most potato salads (like this one and this one) are made with a homemade mayonnaise dressing base. If you don't prefer mayo or are looking for a mayo-free version, this is your salad.
In fact, French-style potato salads are often made without a mayonnaise base and instead are made with an herby olive oil-balsamic dressing, like this one.
Even though this is a mayo-free potato salad, it's important to keep it refrigerated because bacon needs to be kept cold. Be sure to choose a well-sourced bacon from a farmer’s market, local grocer, or quality butcher shop. Serve with a bunless burger or chicken dish!
Southern-Style Potato Salad Recipe
Serves: 4 Prep: 20 min Cook: 30 min
Ingredients
- 6 to 8 russet or sweet potatoes, diced
- 1 red onion, sliced
- 1 tbsp. coriander seeds
- 1 tsp. cumin seeds
- ½ tbsp. dried oregano
- ½ tsp. chili flakes
- 4 bacon slices, cooked and minced
- 3 tbsp. fresh parsley, minced
- ¼ cup olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. cooking fat
- Sea salt and freshly ground black pepper
Preparation
- Cook diced potatoes in boiling water until tender, 15 to 20 minutes.
- Drain the water and let the potatoes cool.
- Melt cooking fat in a skillet over medium-high heat.
- Add the sliced onions and cook until lightly caramelized, 10 to 12 minutes, then set aside.
- Add the coriander and cumin seeds to the skillet and cook for 1 to 2 minutes.
- In a bowl, combine the onions, grilled seeds, oregano, chili flakes, bacon, parsley, olive oil, and red wine vinegar.
- Whisk together and season to taste.
- Add the potatoes to the onion-bacon sauce and gently toss.
- Eat right away or serve cold.
📖 Recipe
Southern-Style Potato Salad Recipe
Ingredients
- 6 to 8 russet or sweet potatoes diced
- 1 red onion sliced
- 1 tbsp. coriander seeds
- 1 tsp. cumin seeds
- ½ tbsp. dried oregano
- ½ tsp. chili flakes
- 4 bacon slices cooked and minced
- 3 tbsp. fresh parsley minced
- ¼ cup olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Cook diced potatoes in boiling water until tender, 15 to 20 minutes.6 to 8 russet or sweet potatoes
- Drain the water and let the potatoes cool.
- Melt cooking fat in a skillet over medium-high heat.1 tbsp. cooking fat
- Add the sliced onions and cook until lightly caramelized, 10 to 12 minutes, then set aside.1 red onion
- Add the coriander and cumin seeds to the skillet and cook for 1 to 2 minutes.1 tbsp. coriander seeds, 1 tsp. cumin seeds
- In a bowl, combine the onions, grilled seeds, oregano, chili flakes, bacon, parsley, olive oil, and red wine vinegar.½ tbsp. dried oregano, ½ tsp. chili flakes, 4 bacon slices, 3 tbsp. fresh parsley, ¼ cup olive oil, 2 tbsp. red wine vinegar
- Whisk together and season to taste.Sea salt and freshly ground black pepper
- Add the potatoes to the onion-bacon sauce and gently toss.
- Eat right away or serve cold.
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