I think you’ll really dig this creative potato salad also, because it’s filled with bacon flavor… even throughout the dressing, and it’s studded with the potato’s big flavored friend. The almighty sweet potato.
PrintRed and Sweet Potato Salad with Bacon
Ingredients
- 5 medium red-skinned potatoes
- 3 medium sweet potatoes, peeled
- 1 (16 ounce) package bacon, chopped into 1/2" pieces
- 1/2 cup mayonnaise
- 1/4 cup extra virgin olive oil
- 1 tablespoon dijon mustard
- 3 tablespoons red wine vinegar
- 3 teaspoon onion powder
- 2 teaspoons garlic powder
- Pinch cayenne pepper
- Kosher salt
- Freshly ground pepper
- 2 bunches scallions, chopped
- Parsley, chopped, for garnish
Instructions
- Chop the red-skinned potatoes and sweet potatoes into approximate 1″ pieces. Place in a large pot and cover with cold water by 2 inches. Season generously with Kosher salt. Bring water to a boil over high heat, and cook until potatoes are fork tender (about 10 minutes). Drain potatoes and let cool.
- Meanwhile, cook bacon in a large skillet over medium-low heat until crisp. Drain on a paper-towel lined plate. Reserve 3 tablespoons of bacon fat for the dressing.
- In a medium bowl, whisk together mayonnaise, olive oil, mustard, vinegar, 3 tablespoons cooled bacon fat, onion powder, garlic powder, and pinch of cayenne pepper. Season to taste with Kosher salt and freshly ground pepper.
- When the potatoes are cool to the touch, gently toss them, along with the bacon and scallions, in the dressing mixture to coat. Garnish with parsley if desired.
- Store in refrigerator and allow flavors to meld a bit before serving.
Frequently Asked Questions
Can I serve this potato salad warm or does it need to be chilled?
It can be served warm, at room temperature, or chilled. A warm version is particularly good when the bacon is freshly cooked and the dressing is still loose. 
How do I prevent potatoes from getting mushy in a salad?
Do not overcook them. Boil until a fork slides in with slight resistance. Cool them slightly before tossing so they hold their shape when mixed.
Can I make this salad ahead of time?
Yes. Make it up to a day ahead and refrigerate. If the dressing has absorbed fully, add a little more dressing or vinegar before serving.
Can I substitute sweet potato for all the red potato?
Using all sweet potato makes the salad sweeter and softer. The mix of red and sweet potato is what creates the balance of textures and flavors.
What type of bacon works best?
Thick-cut smoked bacon gives the best texture and flavor. Render it until properly crispy so it stays crunchy in the salad rather than turning chewy.
