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Photo: Miki Duisterhof Photo by: Photo: Miki Duisterhof

New Potato Salad

Real Simple JULY 2005

  • Yield: Makes 4 servings


  • 2 pounds new potatoes
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 4 slices bacon
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh corn kernels (from 1 ear)


Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Add 1 tablespoon of the salt and bring to a boil. Reduce heat to medium-low. Simmer until the potatoes are fork-tender, about 15 minutes. Drain and set aside. Meanwhile, in a skillet, over medium heat, fry the bacon until crisp, about 7 minutes, then transfer it to a paper towel–lined plate. In a small bowl, whisk together the mustard, vinegar, pepper, and the remaining 1 teaspoon of salt. Whisking constantly, slowly add the oil in a steady stream until an emulsion forms. Cut the potatoes into bite-size pieces and place in a bowl. Add the bacon, corn, and vinaigrette and toss. Serve at room temperature.

Nutritional Information

Amount per serving
  • Calcium: 32.52mg
  • Calories: 346.99
  • Calories from fat: 43%
  • Carbohydrate: 43.92g
  • Cholesterol: 6.97mg
  • Fat: 16.69g
  • Fiber: 4.6g
  • Iron: 2.38mg
  • Protein: 7.64mg
  • Saturated fat: 2.79g
  • Sodium: 465.72mg

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New Potato Salad Recipe