Best 10 Herbed Potato Salad With Bacon And Scallions Recipes

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Indulge in a symphony of flavors with our herbed potato salad, a delectable dish that tantalizes taste buds with its harmonious blend of textures and flavors. Perfectly tender potatoes, crispy bacon, and aromatic scallions mingle in a creamy, tangy dressing, while a medley of fresh herbs adds a touch of vibrancy and freshness. Discover the culinary magic of this classic salad through our curated collection of recipes, each offering a unique twist on this beloved dish. From the classic mayonnaise-based dressing to lighter, vinegar-based variations, and even a vegan-friendly option, there's a recipe here to suit every palate and dietary preference. Elevate your next picnic, potluck, or backyard barbecue with this crowd-pleasing salad that promises to satisfy and delight all who partake in its deliciousness.

Let's cook with our recipes!

HERBED POTATO SALAD



Herbed Potato Salad image

This healthy potato salad recipe is full of fresh flavor. It's mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.

Provided by Cookie and Kate

Categories     Salad

Time 25m

Number Of Ingredients 10

2 pounds small red potatoes, scrubbed and sliced into 1/4-inch thick rounds
1 tablespoon fine sea salt
1/4 cup olive oil
1/3 cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
1/3 cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, roughly chopped
Freshly ground black pepper, to taste
3 stalks celery, chopped

Steps:

  • In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
  • Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
  • In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
  • Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
  • Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
  • Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Nutrition Facts : Calories 318 calories, Sugar 4.2 g, Sodium 1861.5 mg, Fat 14.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 44.3 g, Fiber 5.1 g, Protein 5.4 g, Cholesterol 0 mg

HERBED POTATO SALAD WITH BACON AND SCALLIONS



Herbed Potato Salad with Bacon and Scallions image

Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 12

2 pounds red creamer potatoes, scrubbed and cut into eighths
3 garlic cloves, halved
1 sprig rosemary
3 sprigs parsley, plus 1 tablespoon coarsely chopped leaves
2 sprigs thyme
1 teaspoon black peppercorns
Coarse salt and ground pepper
Red-pepper flakes
6 ounces slab bacon, sliced lengthwise into 1/4-inch pieces
6 scallions, thinly sliced
1/4 cup extra-virgin olive oil
4 1/2 teaspoons red-wine vinegar

Steps:

  • Preheat oven to 375 degrees. In a medium pot, cover potatoes with 6 cups water. Add garlic, rosemary, parsley, and thyme sprigs, peppercorns, 1 tablespoon salt, and pinch of red-pepper flakes. Bring to a boil over high. Reduce heat and simmer until potatoes are tender but not mushy, 10 to 12 minutes. Remove from heat and let potatoes cool in cooking liquid, about 3 hours.
  • Meanwhile, place bacon on a baking sheet and cook until crisp, about 20 minutes. When cool enough to handle, cut crosswise into 1/4-inch pieces.
  • Reserve 1/4 cup potato cooking liquid; drain potatoes and discard herb stems. In a large bowl, combine potatoes, bacon, and scallions.
  • In a small bowl, whisk together reserved cooking liquid, oil, vinegar, chopped parsley, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pour dressing over potatoes and toss to combine. Serve at room temperature (or refrigerate, up to overnight).

Nutrition Facts : Calories 246 g, Fat 14 g, Fiber 3 g, Protein 7 g, SaturatedFat 3 g

SCALLION AND BACON POTATO SALAD



Scallion and Bacon Potato Salad image

Make and share this Scallion and Bacon Potato Salad recipe from Food.com.

Provided by Auntie Jan

Categories     Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 7

6 slices bacon (or 3 for diet conscious)
1/4 cup apple cider vinegar
4 lbs tiny new potatoes, about 1 1/2 inches in diameter
3 celery ribs, chopped
1 cup chopped scallion top
1/4 cup sour cream
2 tablespoons mayonnaise

Steps:

  • Cook bacon in a skillet until crisp.
  • Transfer with tongs to paper towels to drain.
  • Pour fat from skillet into a measuring cup and reserve.
  • Coarsely crumble bacon.
  • Pour vinegar into a large bowl.
  • Put potatoes in a 5-quart pot, covered with cold water by 2 inches.
  • And simmer, uncovered until tender, 20 minutes.
  • Drain potatoes in a colander.
  • Rinse slightly with cold water.
  • When potatoes are cool, quarter them.
  • Add them to bowl as cut, tossing to coat.
  • Add 1 tablespoon reserved bacon fat and remaining ingredients.
  • Toss and combine well.

GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE



Grilled Potato Salad With Bacon-Scallion Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

7 medium red-skinned potatoes, quartered
1 sweet potato, peeled and cut into large chunks
1/4 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 slice bacon, cut into 1/4-inch pieces
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
2 scallions, chopped
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
  • In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
  • Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
  • Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

HERBED POTATO SALAD WITH BACON



Herbed Potato Salad with Bacon image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

3 large eggs
2 pounds assorted fingerling potatoes, halved lengthwise
Kosher salt
6 slices thick-cut bacon, chopped
4 scallions, thinly sliced
2 stalks celery, sliced
1 cup green goddess dressing (see directions)
Freshly ground pepper

Steps:

  • Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil, then reduce the heat to low and simmer 10 minutes. Drain the eggs and run under cold water until cool; peel, chop and set aside.
  • Meanwhile, put the potatoes in a large pot and cover with cold water by about 1 inch; season generously with salt. Bring to a boil, then reduce the heat to medium and simmer until just tender, about 12 minutes. Drain and let cool 5 minutes.
  • Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels.
  • Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add the dressing and toss to coat; season with salt and pepper.
  • Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.)

HERBED POTATO SALAD



Herbed Potato Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
  • For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
  • Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

BACON AND SCALLION POTATO SALAD WITH BALSAMIC DRESSING



Bacon and Scallion Potato Salad with Balsamic Dressing image

Provided by Sandra Lee

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1 (16-ounce) package pre-cooked rosemary and garlic potatoes (recommended: Reeser's)
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
2 teaspoons dried tarragon, crushed
1 teaspoon crushed garlic
2 scallions, finely chopped
1/4 cup real bacon pieces

Steps:

  • Place the potatoes in a microwave-safe bowl, cover and cook on high for 5 to 7 minutes.
  • In a medium bowl, combine remaining ingredients. Add cooked potatoes and toss to combine. Serve warm.
  • NOTE: If not planning to serve immediately, refrigerate and chill thoroughly (can be served cold).

HERBED POTATO SALAD



Herbed Potato Salad image

Calcium-rich cheese, and potatoes and peppers packed with vitamin C make this picnic-and-potluck favorite something to smile about! -Judy Grebetz, Racine, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 14

3 pounds red potatoes, cubed (about 7 cups)
1/2 cup cubed reduced-fat cheddar cheese
1/4 cup chopped red onion
1/4 cup chopped dill pickle
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 jalapeno pepper, seeded and minced
3/4 cup fat-free mayonnaise
1 tablespoon minced fresh basil
1 tablespoon snipped fresh dill
1 tablespoon minced fresh tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
1 hard-boiled large egg, chopped

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 10-15 minutes or until tender. Drain. Transfer to a large bowl; cool completely., Add cheese, onion, pickle and peppers to potatoes. In a small bowl, mix mayonnaise, herbs, salt and pepper. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold. Top with chopped egg.

Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 371mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

BACON AND SHALLOT POTATO SALAD



Bacon and Shallot Potato Salad image

The German-style potato salad doesn't contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It's best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving.

Provided by Melissa Clark

Categories     lunch, salads and dressings

Time 45m

Yield 8 servings

Number Of Ingredients 8

2 pounds small waxy white or yellow potatoes, roughly about the same size
6 ounces thick-cut bacon, diced
1/2 cup thinly sliced shallot
3 tablespoons whole grain mustard
1 tablespoon red wine vinegar, more to taste
1/4 teaspoon kosher salt, more as needed
Black pepper, as needed
Chopped parsley, for garnish

Steps:

  • Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
  • Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
  • Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
  • In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 270 milligrams, Sugar 2 grams, TransFat 0 grams

MASHED POTATO SALAD WITH SCALLIONS AND HERBS



Mashed Potato Salad With Scallions and Herbs image

Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, vegetables, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds red potatoes, cut into 1 1/2-inch chunks
Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
2 teaspoons minced fresh rosemary
1 teaspoon fine sea salt, more as needed
1 teaspoon coarsely ground black pepper
Dash or two of hot sauce, to taste
1/3 cup extra-virgin olive oil, more for drizzling
2 tablespoons mayonnaise, sour cream or crème fraîche
1 tablespoon Dijon or whole-grain mustard
1/2 cup thinly sliced scallions (white and green parts)
1/4 cup chopped parsley
2 tablespoons chopped basil or dill

Steps:

  • Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
  • In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
  • Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • For the best flavor, use a combination of waxy and starchy potatoes, such as Yukon Gold and russet potatoes.
  • Be sure to boil the potatoes until they are tender, but not overcooked. Overcooked potatoes will become mushy and fall apart.
  • While the potatoes are boiling, cook the bacon and scallions in a skillet until the bacon is crispy and the scallions are softened.
  • Once the potatoes are cooked, drain them and let them cool slightly before adding them to a large bowl.
  • Add the bacon, scallions, mayonnaise, sour cream, vinegar, mustard, salt, and pepper to the bowl with the potatoes and stir until combined.
  • Cover the bowl and refrigerate the potato salad for at least 30 minutes before serving.
  • Garnish the potato salad with additional scallions and bacon before serving.

Conclusion:

This herbed potato salad with bacon and scallions is a delicious and easy side dish that is perfect for any occasion. With its creamy and tangy dressing, crispy bacon, and fresh scallions, this potato salad is sure to be a hit with everyone at your table. So next time you're looking for a side dish that is both delicious and easy to make, give this herbed potato salad a try. You won't be disappointed!

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