Chattanooga Bacon-Potato Salad

Chattanooga Bacon-Potato Salad
Servings: 10 Prep 20 mins Cook 35 mins


  • 3 pounds Yukon gold potatoes
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup diced red onion
  • 1/2 cup minced celery
  • 1/3 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Make It

1. Put potatoes in a large pot with enough salted water to cover by 2 inches, and bring to a boil. Cook 25 to 35 minutes, or until potatoes are just tender when tested with a knife. Drain and peel when potatoes are cool enough to handle, then dice.

2. In a large bowl, toss together potatoes, bacon, onion, and celery. In a jar with a tight-fitting lid, combine vegetable oil, vinegar, mustard, salt, and pepper. Shake well to blend, then pour over potato mixture and toss to coat.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 204, Fat, total (g): 9, carb. (g): 25, fiber (g): 2, pro. (g): 5, Percent Daily Values are based on a 2,000 calorie diet.