Summer Potato Salad

Summer Potato Salad

Jennifer Bajsel
This recipe is a cold potato salad that is lightly dressed. It's got flavor, cruch and the best part is resistant starches from the potatoes.
Prep Time 20 minutes
Cook Time 15 minutes
cooling 2 hours
Total Time 2 hours 35 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 guests


  • 3 lbs baby red potatoes skin on
  • 3 strips pasture raised bacon cooked, chopped
  • 2 ribs celery small diced
  • 1/2 each red onion small diced
  • 3 TBL avocado Oil adjust to taste
  • 2 TBL red wine vinegar adjust to taste
  • 2 TBL Grainy Mustard adjust to taste
  • 2 TBL fresh dill chopped
  • 2 TBL fresh parsley chopped
  • 2 TBL fresh thyme chopped
  • 1 tsp Kosher salt + more for boiling potato adjust to taste
  • 1/2 tsp ground black pepper adjust to taste


boiling potatoes

  • Fill a large sauce pot with cold water and add enough salt for the water to be salty. Place whole baby red potatoes in the pot on the stove-top and bring to a boil. Boil for 15 minutes or until tender without over cooking. Remove potatoes from water and let cool. Once cool, dice the potatoes into bite size pieces.

To cook bacon

  • Place bacon strips on a baking sheet and place in a 350 degree oven until desired crispiness is reached (10-20 minutes). Drain on a paper towel, then chop in to small pieces.

To make the potato salad

  • Place the cold potatoes in a large mixing bowl. Add all the other ingredients and mix well. Season to taste with salt & pepper and serve cold.