New Potato Salad with Bacon and Apple Cider Vinegar

This classic new potato salad with bacon and apple cider vinegar is a bright, savory side dish that pairs well with grilled meats, roasted poultry, or a picnic spread. The small, tender new potatoes hold their shape after cooking, while a splash of apple cider vinegar adds a light tang that balances the richness of crumbled bacon and a creamy dressing. This recipe is easy to prepare and can be made ahead, making it a reliable choice for gatherings or weeknight dinners.

Ingredients:
6 slices bacon
1/4 cup apple cider vinegar
4 lbs tiny new potatoes (about 1 1/2 inches around)
3 celery ribs, chopped
1 cup coarsely chopped scallion tops
1/4 cup sour cream
2 tablespoons mayonnaise

Directions

1. Cook the bacon: Place the bacon in a large skillet over medium heat and cook until it is crisp. Remove the bacon and transfer it to paper towels to drain. When cool, coarsely crumble the bacon and set aside.

2. Reserve bacon fat: Carefully pour the rendered bacon fat from the skillet into a heatproof measuring cup or small bowl and reserve. You will use a tablespoon of this fat to help dress the potatoes and enhance the flavor.

3. Cook the potatoes: Put the new potatoes in a 5-quart pot and cover them with cold water by about 2 inches. Bring the water to a simmer and cook uncovered until the potatoes are just tender when pierced with a fork, about 20 minutes depending on size. Avoid overcooking; the potatoes should be tender but still hold their shape.

4. Finish the potatoes: Drain the potatoes in a colander and rinse briefly with cold water to stop the cooking. When the potatoes are cool enough to handle, quarter them and add them directly to a large mixing bowl to retain heat and better absorb the dressing.

5. Assemble the salad: Pour the apple cider vinegar over the warm potatoes and toss gently to coat. Add the chopped celery, coarsely chopped scallion tops, sour cream, mayonnaise, and 1 tablespoon of the reserved bacon fat. Add the crumbled bacon and season with salt and freshly ground black pepper to taste. Toss everything together until the potatoes are evenly coated and the ingredients are well combined.

Serving and Suggestions

Serve this potato salad warm, at room temperature, or chilled—each temperature highlights different flavors. If you prefer a milder tang, allow the salad to rest for 30 minutes before serving so the vinegar mellows and the flavors meld. Garnish with additional scallion tops or a few reserved bacon crumbles for extra texture and visual appeal.

Tips and Variations

– For extra creaminess, increase the sour cream by a tablespoon or two, or substitute plain Greek yogurt for a tangier, protein-rich option.
– If you like fresh herbs, stir in a handful of chopped parsley, dill, or chives at the end for a bright herbal note.
– To make the salad lighter, reduce the mayonnaise or replace it with an equal amount of plain yogurt or an extra tablespoon of apple cider vinegar and a splash of olive oil.
– For a smoky depth without frying bacon, try using thick-cut smoked bacon or add a small pinch of smoked paprika to the dressing.

Make-Ahead and Storage

This potato salad can be made a few hours in advance or the day before serving. If preparing ahead, wait to add any reserved bacon crumbles intended for garnish so they stay crisp. Store the salad in an airtight container in the refrigerator for up to 3 days. When serving chilled straight from the refrigerator, allow the salad to sit at room temperature for 15–20 minutes to soften the flavors.

Servings: 8

Time preparation: 20 min.

Time total: 40 min.