Fingerling Potato Salad with Bacon and Sun-Dried Tomatoes

Name: Fingerling Potato Salad with Bacon and Sun-Dried Tomatoes
Prep time: 10 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 3 lb. fingerling potatoes, scrubbed and halved vertically; 1 tbsp. kosher salt; 3 tbsp. white vinegar; 1/3 c. chopped fresh parsley; 1 tsp. chopped fresh sage; 1/4 c. oil-packed sun-dried tomatoes, drained and chopped; 6 tbsp. finely chopped Vidalia onion; 4 slices bacon, cooked and chopped; 2/3 c. mayonnaise

By Cheryl SlocumPublished: May 14, 2011

2 Ratings

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fingerling potato salad with bacon and sundried tomatoes

Miki Duisterhof

Yields:

12 serving(s)

Prep Time:

10 mins

Total Time:

50 mins

Cal/Serv:

197

Pump up the volume of your summer party buffet with this easy potato salad tossed with a creamy, smoky dressing.

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Ingredients

3 lb. fingerling potatoes, scrubbed and halved vertically
1 Tbsp. kosher salt
3 Tbsp. white vinegar
1/3 cup chopped fresh parsley
1 tsp. chopped fresh sage
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
6 Tbsp. finely chopped Vidalia onion
4 slices bacon, cooked and chopped
2/3 cup mayonnaise

Directions

1. Step 1In a large pot over medium-high heat, bring potatoes, salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with vinegar. Let cool to room temperature, about 15 minutes.
2. Step 2In a small bowl, stir together remaining ingredients. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Serve at room temperature or refrigerate before serving.