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Baked Potato Salad with Peas and Bacon Recipe

January 13, 2017 by Anna

This post may contain affiliate links. Read my disclosure policy here.

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This potato salad comes together in about 10 minutes thanks to using leftover baked potatoes! The bacon gives it a savory, smoky flavor, the peas add a nice pop of sweetness, and the mayo-free dressing is fresh and bright! It’s delicious served as a light meal or alongside grilled meat or seafood.

Baked Potato Salad with Peas and Bacon


 

If you don’t have leftover potatoes, you can cook them quickly in the microwave. Poke a few holes all around the potato, and cook it for 3 to 4 minutes on each side or until tender all the way through. If you cook your potatoes just before making the salad, you’ll want to let them cool for 10 to 15 minutes after you cut them.

Baked Potato Salad with Peas and Bacon

This potato salad is best served at room temperature but if you prefer it chilled, just pop it in the refrigerator for about 30 minutes prior to serving.

The bacon and the Dijon added plenty of salt for us, so we don’t recommend adding any until the salad is done and you’ve tasted it.

Some yummy additions to this would be hard boiled eggs, finely diced red onion, or even a few some blue cheese, crumbles.

Baked Potato Salad with Peas and Bacon

Baked Potato Salad with Peas and Bacon

Baked Potato Salad with Peas and Bacon

Baked Potato Salad with Peas and Bacon

Baked Potato Salad with Peas and Bacon

Toss together this tasty Baked Potato Salad with Peas and Bacon Recipe in about 10 minutes when using leftover baked potatoes. The savory, smoky flavor of the bacon pairs wonderfully with the sweet peas and the light, fresh mayo-free dressing.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Servings: 4 as a side dish or 2 servings as a main dish
Calories: 326kcal

Ingredients

  • 1 large baked potato
  • 1/2 cup frozen peas thawed
  • 1/2 cup bacon cooked & crumbled
  • 1 garlic clove minced
  • 1/4 olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon pepper

Instructions

  • To make the dressing, add the apple cider vinegar, garlic, pepper, and Dijon to a large bowl. Whisk to combine.
  • Slowly stream in the olive oil, whisking constantly to emulsify.
  • Add the bacon, peas, and half the chives. Stir to combine.
  • Cut the potato into bite-size pieces, and add them to the bowl.
  • Gently toss the potatoes in the dressing until thoroughly coated.
  • Taste the salad and adjust the salt and pepper to your liking.
  • Serve with the remaining chives sprinkled on top.

Nutrition

Calories: 326kcal | Carbohydrates: 13g | Protein: 2g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 28mg | Sodium: 63mg | Potassium: 277mg | Fiber: 2g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg

 

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Baked Potato Salad with Peas and Bacon

 

Written by Susan Carraretto, co-founder of 5 Minutes for Mom
Talk with me: @5minutesformom and Facebook.com/5minutesformom
Pin with me at pinterest.com/5minutesformom

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About Anna

I'm the owner of FoodandDIY.com. I love to cook, create DIY projects, and shoot photos of both! I'd love for you to click over to my site!

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