Tangy Potato Salad

I am not a huge fan of traditional potato salad. I like this one because it doesn't have eggs in it, but it does have bacon. This salad is delicious when served warm or cold. I like it best served cold from the fridge on the second day, so if you have time, make this salad the day before you want to serve it. Also, this is a big salad - it fills my big Tupperware bowl - I usually make it for large gatherings.

5 pounds potatoes
1 cup mayonnaise
1/2 cup vegetable oil
1/2 cup cider vinegar
2 T white sugar
3 T honey
3 T dried parsley
2 T grainy mustard (not yellow)
1 cup chopped onion (optional)
1/2 lb. of bacon, cooked and crumbled
salt and pepper to taste

Cut raw potatoes into cubes and boil until tender but not mushy. While the potatoes are boiling, whisk together the mayo, vinegar, sugar, honey, parsley and mustard until well combined. When the potatoes are done, drain them and put them into a large bowl. Pour the dressing over the potatoes and stir until they are coated. Mix in the onions and bacon and then salt and pepper to taste.

This salad can be served right away while the potatoes are still warm, or chilled for a few hours.


The vinegar creates a tangy flavor that might be overwhelming, taste the dressing before you pour it. You can add a little more honey or sugar to lighten it up.


I use a mixture of red and yellow waxy potatoes for this salad. Sometimes I leave the potato skins on, they give the salad color. However the skins are not my favorite part of the salad and I sometimes find myself pealing them away before I take a bite.


Some people feel that potatoes should be boiled whole. I've read that you should keep the skins on while boiling to give them more flavor. The potatoes can be boiled up any way that you like, but cubing them is the fastest way to get them cooked. Also, make sure that you have enough salt in the water - this will give your potatoes much needed flavor.