Potato Salad with Bacon and Onion

Preparation info

  • Difficulty


  • Yield:

    6 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 pounds small new red-skinned potatoes
  • Salt to taste, if desired
  • 6 slices of lean bacon
  • 4 tablespoons finely chopped onion
  • 3 tablespoons finely chopped parsley
  • Freshly ground pepper to taste
  • 1 tablespoon wine or herb vinegar
  • 5 tablespoons peanut, vegetable, or corn oil
  • Romaine lettuce leaves or other greens for garnish


  • Put the potatoes in a kettle and add cold water to cover and salt to taste. Bring to the boil and cook until tender, 15 to 20 minutes. Remove from the heat and drain.
  • As soon as the potatoes are cool enough to handle, peel them. Cut them into ¼-inch-thick slices and put them in a mixing bowl.
  • Meanwhile, cook the bacon until crisp. Drain on paper towels. Chop coarsely. Set aside.
  • To the potatoes, add the onion, parsley, and salt and pepper to taste. Add the vinegar and oil and half the bacon and toss.
  • Spoon into a salad bowl and garnish with the remaining bacon bits and small heart of romaine lettuce leaves or other greens.