So it’s been way too long since I added a new post to this blog, I apologize, or as my father would have said say mea culpa, mea culpa, mea máxima culpa. It’s Father’s Day as I am writing this and thus the nod to my father and the somewhat German inspired Potato Salad.  My roasted bacon Dijon potato salad was made today by my Stepdaughter for father’s day dinner, what man doesn’t love potatoes and bacon. It has become a new family favorite since I started making it this spring.  The salad is perfect for Florida as it has no mayo or other dairy that can go so badly so quickly here in summer and the tangy sweet flavor pairs nicely with anything coming off the grill. So after my husband spurred me into action I decided this had to get posted before it was Fourth of July and I completely missed getting this shared before the end of summer.  If you love this basic recipe but want to make it a bit more interesting try adding fresh peas, grilled corn or wedges of hard boiled eggs.

Roasted Bacon Dijon Potato Salad

Course Salad
Servings 6 or more


For the Salad

  • 3 lbs of red or new potatoes
  • 3-4 ribs of celery
  • ½ red onion
  • Bunch of parsley
  • Olive oil
  • Salt & pepper

For the Dressing

  • 6 strips of bacon
  • 2-3 shallots
  • ¼ cup Champagne vinegar
  • 2 + tbs agave syrup
  • 2 tbs Dijon mustard
  • Zest of one lemon
  • Lots of pepper


  1. Cut potatoes into bite size chunks leaving the skin on, toss them with lots of salt and olive oil then place on a greased baking sheet and roast at 400 degrees for 20-40 minutes stirring once. Roast until tender and golden brown. Sample the potatoes when cool and decide if you need a bit more salt. Roast your potatoes ahead of time as much as a day or two in advance if you would like.
  2. Dice your bacon into half inch bits and cook in a frying pan until crispy. Set bacon aside to cool and reserve your pan drippings. Turn heat down and add the finely chopped shallots to the pan with the drippings letting them sauté until clear and just starting to turn a little brown, they should smell wonderful. Remove the pan from the heat add the vinegar, agave and mustard. Return to low heat stir to combine well, sample and add salt and pepper as needed. You want that tangy salty sweet thing going on with a little heat from plenty of pepper. Add the lemon zest and then pour over the potatoes. Allow the warm dressing to marinate on the potatoes while you cut up the rest of the salad.
  3. Dice the onion, celery and parsley before adding them to the salad. Give it all a stir and serve immediately or let it marinate in the fridge until you are ready to enjoy. Serve cold or room temperature, if you let it sit be sure and give it a good stir and check your flavors see if you need to add any salt, pepper or lemon juice. 

Recipe Notes

Enjoy all summer with your favorite grilled protein or add some hard boiled eggs and white beans plate on top of some spicy greens and this is a beautiful light lunch.

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