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Warm Bacon and Greens Potato Salad

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Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: BoiledPan Fried

Dish

SaladSide Dish

Prep Time

5 Mins

Cook Time

25 Mins

Serving

Serves 8

Ingredients

  • 1 1/2 lbs. small red potatoes, cut into ½-inch pieces
  • 4 slices bacon
  • Salt and pepper
  • 4 cups baby greens, chopped
  • 2 tablespoons chopped chives
+

For the dressing

  • ½ cup extra virgin olive oil
  • 1½ tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon grainy mustard
  • ½ tablespoon maple syrup

Preparation

  1. Add the potatoes to a medium pot of cold water. Bring to a boil and continue cooking for about 7
    minutes.
  2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy. Remove and let drain
    on a paper towel.
  3. Strain the potatoes from the water and add them to the skillet with the remaining bacon grease. Season
    liberally with salt and pepper and let them cook for 5 minutes in the skillet, tossing once halfway
    through.
  4. While the potatoes cook, make the dressing by combining all the ingredients in a small bowl and
    whisking together.
  5. Turn the heat off the skillet, add the baby greens and toss to combine until they start to wilt.
  6. Transfer the potato mixture to a large bowl.
  7. Crumble the bacon and add it to the potato mixture along with the chives.
  8. Pour the dressing on top and toss until everything is combined and well coated with the dressing. Serve warm.

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Nutrition Facts Per Serving

Calories

266

Fat

19g

Sodium

250mg

Cholesterol

9g

Carbohydrates

19g

Fiber

2g

Protein

4g

Potassium

583mg

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