Cooler Friendly Potato Salad
Planning a getaway this weekend? Make potato salad! Made with affordable pantry items and Canadian Back Bacon, this Canola oil based salad is guaranteed to be a crowd pleaser this summer!
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
- 3 pounds Mini Red Potatoes Halved
- 1 pound Canadian Back Bacon
- 1/2 cup Red Onion diced
- 2 tbsp Red Wine Vinegar or Apple Cider Vinegar
- 1/4 cup Grainy Dijon Mustard
- 1/2 cup Canola Oil
- 1 tsp Salt
- 1/2 cup Green Onions Chopped
- 1/4 cup Fresh Parsley Chopped
Rinse halved mini red potatoes in fresh cool water. Drain. Place rinsed potatoes in large pot and fill with more fresh cool water. Bring to a boil and boil for 8-10 minutes, until potatoes are firm but pierce with a fork. Drain and set aside to cool.
Fry Canadian Back Bacon. Reserve some drippings and then set aside prepared meat. Lightly sautee red onions in tablespoon of back bacon drippings. Set aside.
In a mason jar, add vinegar or choice, Grainy Dijon Mustard, Canola Oil and salt. Mix vigorously!
In a large bowl or cooler friendly ziploc container, generously coat prepared and cooled potatoes in the dressing. Mix in Canadian Back Bacon, Red Onion, Green Onions and Parsley. Refrigerate for at least one hour. Enjoy!