If you’re craving a salad that’s both nourishing and bursting with flavor, this Healthy Potato Salad with Bacon and French Dressing Recipe is exactly what you need. It brings together tender, perfectly cooked potatoes, crispy bacon, fresh, crunchy vegetables, and an irresistible homemade French dressing that ties everything together beautifully. This salad isn’t just a side dish—it’s a celebration of textures and tastes, making it a must-have for picnics, family dinners, or anytime you want a healthy comfort food fix without compromising on flavor.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish shine. Each element plays a vital role in creating a salad that is satisfying, colorful, and layered with flavors that complement each other perfectly.
- Potatoes (1 kg / 2 lb, peeled and cubed): The heart of the salad, providing a creamy, hearty base.
- Cooking salt (2 tsp): Helps flavor the potatoes during cooking and balances the dressing.
- Streaky bacon (250g / 8oz): Adds a smoky crunch that elevates the texture.
- French dressing (1/2 cup): Infuses the potatoes with tangy, savory goodness.
- Cucumber (3/4 cup, finely diced): Adds a fresh, crisp bite that lifts the salad.
- Celery (1 cup, sliced diagonally): Provides crunch and a slightly peppery undertone.
- White onion (1/4 cup, finely minced): Brings subtle sharpness that enlivens each forkful.
- Mayonnaise (1/3 cup): Makes the dressing creamy and rich without overpowering.
- Sour cream (1/3 cup): Adds tang, balancing the richness of the mayo and bacon.
- Horseradish cream (1 tbsp): Offers a gentle kick that keeps every bite interesting.
- Black pepper (1/4 tsp): A small spice boost that enhances all other flavors.
- Dijon mustard (1 tbsp): Essential for that classic French dressing zing.
- White wine vinegar (2 tbsp): Delivers acidity and brightness, crucial for the dressing.
- Extra virgin olive oil (1/4 cup): The base of the French dressing, bringing smoothness and depth.
- Water (1 tbsp): Lightens the French dressing for the perfect consistency.
- White sugar (1/2 tsp): Balances acidity for a harmonious dressing.
- Garlic (1/2 clove, finely grated): Adds warm aromatic flavor without overpowering the salad.
How to Make Healthy Potato Salad with Bacon and French Dressing Recipe
Step 1: Make the French Dressing
Start by shaking together Dijon mustard, white wine vinegar, olive oil, water, sugar, garlic, salt, and pepper in a jar until everything is well combined. This homemade French dressing is the magic that infuses the potatoes with a zesty, bright flavor that keeps the salad feeling light yet indulgent.
Step 2: Cook the Potatoes
Place the peeled and cubed potatoes into a large pot of cold water seasoned with 2 teaspoons of salt. Bring the water to a simmer and cook the potatoes for about 4 minutes, just until they’re tender but still firm. Drain them immediately to avoid overcooking. The goal is tender cubes that hold their shape perfectly in the salad.
Step 3: Douse the Potatoes
While still hot, transfer the potatoes to a large bowl and pour the French dressing over them. Toss gently so the dressing coats every cube. Let the potatoes sit for about two hours to cool and soak up all that wonderful flavor, which makes every bite so delicious and vibrant.
Step 4: Cook the Bacon
Lay half the bacon slices in a cold non-stick pan and cook over medium-high heat until golden and crispy. Drain on paper towels. Repeat with the remaining bacon slices. Once cooled, chop the bacon into small pieces. The crispy bacon adds a smoky, salty crunch that takes this potato salad to another level.
Step 5: Prepare the Creamy Dressing
Combine mayonnaise, sour cream, horseradish cream, salt, and black pepper in a bowl and mix until smooth. This creamy dressing balances the zesty French dressing with a luscious, tangy finish that clings to the veggies and potatoes beautifully.
Step 6: Combine Ingredients
Add the creamy dressing, celery, cucumber, onion, and most of the chopped bacon to the potatoes. Toss gently so everything is evenly coated and combined without crushing the tender potatoes.
Step 7: Serve
Top the salad with the remaining crispy bacon for garnish. For the best flavor, allow the salad to rest for a few hours or overnight before serving. Serve it at room temperature to enjoy the full spectrum of textures and flavors soon as it comes to your table.
How to Serve Healthy Potato Salad with Bacon and French Dressing Recipe
Garnishes
Sprinkle some freshly chopped chives or parsley on top to add a hint of freshness and vibrant green color. A few whole crisp bacon strips can elevate the presentation, while a light dusting of cracked black pepper can enhance the visual appeal and flavor at the same time.
Side Dishes
This potato salad pairs wonderfully with grilled chicken, roast beef, or a simple green salad for a light, balanced meal. It’s also a stellar side for barbeques or picnic spreads, complementing smoky or charred meats perfectly while bringing a cooling contrast.
Creative Ways to Present
For a fun twist, serve the salad in individual mason jars layered with extra bacon and celery on top. You can also hollow out bell peppers or tomatoes and fill them with the salad for a colorful and visually appealing party platter. Presentation makes the dish extra inviting!
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and improve after resting, making it an excellent make-ahead dish for busy days or entertaining.
Freezing
Freezing potato salad is not recommended because the texture of the potatoes and vegetables can become mushy upon thawing. For best results, enjoy the salad fresh or refrigerated only.
Reheating
This potato salad is best served cold or at room temperature, so reheating is usually not necessary. If you prefer it slightly warm, allow it to come to room temperature out of the fridge, then gently toss before serving.
FAQs
Can I use a different type of potato for this salad?
Absolutely! Waxy potatoes like Yukon Gold or red potatoes work best because they hold their shape well after cooking, giving you that ideal creamy yet firm texture in your salad.
Is there a substitute for the horseradish cream?
You can substitute horseradish relishes or even a small amount of freshly grated horseradish if you prefer something less creamy. If you don’t like horseradish, a mild mustard can add a subtle tang instead.
Can I make the French dressing ahead of time?
Yes, the French dressing keeps well in the fridge for up to a week in a sealed container. Give it a quick shake before using to recombine any ingredients that might have separated.
How do I make this dish vegan or vegetarian?
To make this potato salad vegetarian, simply omit the bacon or replace it with smoked tempeh or mushrooms for a similar smoky crunch. Use plant-based mayo and sour cream alternatives to keep it vegan-friendly.
Can I add other vegetables to this salad?
Definitely! Chopped bell peppers, radishes, or even sweet corn can add great color and texture. Just be careful to maintain a balance so the classic flavors still shine through.
Final Thoughts
There’s something truly special about this Healthy Potato Salad with Bacon and French Dressing Recipe—it offers a perfect blend of hearty and fresh, creamy and crunchy, smoky and tangy. I hope you enjoy making it as much as I do sharing it. It’s a crowd-pleaser that’s sure to become a staple in your recipe box, bringing joy and flavor to your table time and again.
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Healthy Potato Salad with Bacon and French Dressing Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Healthy Potato Salad is a flavorful and satisfying side dish featuring tender potatoes tossed in a tangy French dressing, combined with crispy streaky bacon and a creamy horseradish-enhanced dressing. Enhanced with fresh vegetables like cucumber, celery, and onion, this salad is perfect for gatherings or as a wholesome accompaniment to your main course.
Ingredients
For the Salad:
- 1 kg / 2 lb potatoes, peeled and cut into 2cm (3/4″) cubes
- 2 tsp cooking / kosher salt (for cooking potatoes)
- 250g / 8oz streaky bacon
- 1/2 cup French Dressing (homemade or store-bought)
- 3/4 cup cucumber, finely diced
- 1 cup celery, finely sliced diagonally
- 1/4 cup white onion, finely minced
For the Potato Salad Dressing:
- 1/3 cup mayonnaise (preferably whole-egg)
- 1/3 cup sour cream (full fat, or substitute with yogurt)
- 1 tbsp horseradish cream (or horseradish relish)
- 1/2 tsp cooking / kosher salt
- 1/4 tsp black pepper
For the French Dressing:
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar (or apple cider vinegar)
- 1/4 cup extra virgin olive oil
- 1 tbsp water
- 1/2 tsp white sugar
- 1/2 garlic clove, finely grated or minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Make the French Dressing: Shake all French dressing ingredients—Dijon mustard, white wine vinegar, extra virgin olive oil, water, white sugar, grated garlic, salt, and black pepper—in a jar until well combined.
- Cook the Potatoes: Place the peeled and cubed potatoes with 2 tsp salt into a large pot of cold water. Bring to a simmer over medium heat and cook for 4 minutes until potatoes are just tender but still firm. Drain immediately to prevent overcooking.
- Douse the Potatoes: Transfer the hot potatoes into a large bowl, pour over the prepared French dressing, and toss gently to coat. Set aside for 2 hours to cool and allow the potatoes to absorb the flavors.
- Cook the Bacon: In a cold non-stick pan, lay half the streaky bacon and cook over medium-high heat until golden and crisp. Remove and drain on paper towels. Repeat with the remaining bacon. Once cooled, chop the bacon into small pieces.
- Prepare the Creamy Dressing: In a bowl, mix together mayonnaise, sour cream, horseradish cream, salt, and black pepper until smooth and well combined.
- Combine Ingredients: Add the creamy dressing, finely sliced celery, diced cucumber, minced onion, and most of the chopped bacon to the potatoes. Toss gently to ensure everything is evenly coated.
- Serve: Garnish the potato salad with the remaining bacon pieces. For best flavor, let the salad sit for a few hours or preferably overnight in the refrigerator. Serve at room temperature.
Notes
- Use whole-egg mayonnaise for richer flavor and creaminess.
- The potatoes should be cooked until just tender; avoid overcooking to maintain texture.
- Allowing the potatoes to sit in French dressing enhances their flavor and moistness.
- For a lighter version, substitute sour cream with Greek yogurt.
- The salad tastes best after resting several hours or overnight to allow flavors to meld.
- Serve at room temperature for optimal taste.
- Leftover salad can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
