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Scallion and Bacon Potato Salad: A Chef’s Comfort Food Classic

My grandmother, bless her heart, believed potato salad was a blank canvas for culinary expression. Some folks might stick to the classic mayo-mustard combo, but not Nana. She experimented with everything from dill pickles to hard-boiled eggs, always tweaking and perfecting. While I loved them all, there was one version that always stood out: her scallion and bacon potato salad. The smoky bacon dancing with the fresh bite of scallions, all bathed in a tangy vinegar and sour cream dressing – pure summer bliss in a bowl. It’s a taste of childhood, a reminder of family, and a guaranteed crowd-pleaser at any barbecue.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Dietary Type: Gluten-Free

Ingredients

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 tops
1/4 cup sour cream
2 tablespoons mayonnaise

Equipment Needed

Large skillet
Measuring cup
Large bowl
5-quart pot
Colander
Tongs
Paper towels

Instructions

Begin by cooking the bacon in a large skillet over medium heat. Cook until it’s crisp and golden brown. This usually takes about 8-10 minutes. Keep a close eye on it to prevent burning.
Once the bacon is crisp, transfer it from the skillet to a plate lined with paper towels using tongs. The paper towels will absorb the excess grease, leaving you with perfectly crisp bacon.
Carefully pour the rendered bacon fat from the skillet into a measuring cup and reserve it. You’ll use some of this flavorful fat to add richness to the potato salad.
Coarsely crumble the cooked bacon. Set it aside to be added later.
Pour the apple cider vinegar into a large bowl. This will form the base of your dressing and add a necessary tang to cut through the richness of the bacon and potatoes.
Place the tiny new potatoes in a 5-quart pot. Cover them with cold water, ensuring the water level is about 2 inches above the potatoes.
Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes, uncovered, until they are tender when pierced with a fork. This usually takes about 20 minutes. The exact cooking time will depend on the size of your potatoes.
Once the potatoes are tender, drain them immediately in a colander.
Rinse the potatoes slightly with cold water to stop the cooking process and cool them down enough to handle.
When the potatoes are cool enough to handle, quarter them. If the potatoes are very small, you can simply halve them.
As you cut the potatoes, add them directly to the bowl containing the apple cider vinegar, tossing them gently to coat. This allows the potatoes to absorb the vinegar while they are still warm, enhancing their flavor.
Add 1 tablespoon of the reserved bacon fat to the bowl, along with the crumbled bacon, chopped celery ribs, chopped scallion tops, sour cream, and mayonnaise.
Toss all the ingredients together gently but thoroughly to combine. Be careful not to mash the potatoes too much.

Expert Tips & Tricks

Don’t Overcook the Potatoes: Overcooked potatoes will become mushy and fall apart in the salad. Test for doneness by piercing a potato with a fork. It should be tender but still hold its shape.
Vinegar Infusion: Tossing the warm potatoes with the apple cider vinegar while they are still warm allows them to absorb the flavor more effectively.
Bacon Fat is Key: Don’t skip the bacon fat! It adds a depth of smoky flavor that elevates the entire dish. If you’re really watching your fat intake, you can reduce the amount, but a little goes a long way.
Chill for Best Flavor: While you can serve this salad immediately, it’s best if you allow it to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the potatoes to cool completely.
Spice it Up: For a little extra kick, add a pinch of red pepper flakes or a dash of hot sauce to the dressing.

Serving & Storage Suggestions

This scallion and bacon potato salad is best served chilled. It’s a fantastic side dish for barbecues, picnics, or any summer gathering. Garnish with extra chopped scallions or a sprinkle of crumbled bacon for a more appealing presentation.

Leftover potato salad should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. Note that the texture of the potatoes may change slightly after refrigeration, but the flavor will still be delicious.

It is not recommended to freeze this potato salad, as the texture of the potatoes and the dressing will be negatively affected.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	222.5 kcal	N/A
Calories from Fat	51 g	23%
Total Fat	5.7 g	8%
Saturated Fat	2 g	10%
Cholesterol	8.8 mg	2%
Sodium	137.1 mg	5%
Total Carbohydrate	38.6 g	12%
Dietary Fiber	4.4 g	17%
Sugars	4 g	N/A
Protein	5.5 g	11%

Variations & Substitutions

Vegetarian Version: Omit the bacon entirely for a vegetarian option. You can add smoked paprika to the dressing to mimic some of the smoky flavor.
Vegan Version: Omit the bacon and substitute a vegan sour cream and mayonnaise alternative.
Herb Variations: Experiment with different fresh herbs, such as dill, parsley, or chives, in addition to or instead of the scallions.
Mustard Addition: Add a tablespoon of Dijon mustard to the dressing for a more complex flavor.
Sweetness Boost: A teaspoon of honey or maple syrup can balance the tang of the vinegar if you prefer a slightly sweeter potato salad.
Potato Type: While tiny new potatoes are ideal, Yukon Gold or red potatoes can also be used.

FAQs (Frequently Asked Questions)

Q: Can I make this potato salad ahead of time?

A: Absolutely! In fact, the flavors meld together even better if you make it a few hours in advance or even the day before. Just be sure to store it in the refrigerator.

Q: Can I use regular potatoes instead of tiny new potatoes?

A: Yes, you can. Yukon Gold or red potatoes work well as substitutes. Just be sure to cut them into bite-sized pieces.

Q: Can I use bacon bits instead of cooking bacon?

A: While you can use bacon bits in a pinch, the flavor and texture won’t be quite the same. Freshly cooked bacon is always the best option.

Q: How long will this potato salad last in the refrigerator?

A: This potato salad will keep for up to 3 days in an airtight container in the refrigerator.

Q: Can I add hard-boiled eggs to this potato salad?

A: Definitely! Hard-boiled eggs are a classic addition to potato salad and would complement the other flavors nicely. Simply chop them and add them along with the other ingredients.

Final Thoughts

So, there you have it – my take on Nana’s cherished scallion and bacon potato salad. I encourage you to give it a try and experience the delightful combination of smoky, tangy, and fresh flavors for yourself. Don’t be afraid to experiment with variations to make it your own. Share it with friends and family at your next gathering, and be prepared for rave reviews. Pair it with grilled burgers, hot dogs, or even just a simple sandwich for a complete and satisfying meal. Let me know what you think – I’d love to hear your feedback and any creative twists you add to this classic dish!

Scallion and Bacon Potato Salad Recipe