Potato Salad with Bacon and Apples

Side DishComfort FoodGluten-FreePotato Salad

Potato Salad with Bacon and Apples makes the perfect summer potluck potato salad! Yukon Gold potatoes, bacon, onions, and chopped apple make this salty-sweet potato salad with apples a standout.

Photography Credit: Elise Bauer

Potato Salad with Bacon and Apples

Summer is the season for cookouts and potato salad, isn’t it?

Our standard potato salad usually includes pickle juice and hard-boiled eggs. But a potato salad with bacon and apples? Yes! This is a completely different take on a summer potato salad, seasoned with mustard, bacon, and the taste that makes you smile with surprise when you bite into it – chunks of apple.

My friend Heidi H made this potato salad with apples and bacon for a group of us this week; it’s based on a recipe she found in the Boston Globe.

Everyone who ate it loved the apple, bacon, mustard, potato combo.

Potato Salad with Bacon and Apples Recipe

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  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Serves 8

Ingredients

  • 5 thick strips bacon
  • 1 large red or yellow onion, chopped
  • Salt
  • 2 Golden Delicious apples, peeled, cored, and cut in 1/2-inch dice
  • 3 pounds small yellow Yukon Gold potatoes, quartered
  • 4 green onions, thinly sliced, including the greens
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup Dijon mustard
  • 1 Tbsp chopped fresh thyme or 1 teaspoon dried
  • 1 1/2 teaspoons pepper

Method

1 Boil the potatoes: Combine the potatoes and enough cold water to cover by a couple of inches in a large saucepan. Add a generous pinch of salt.

Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes or until the potatoes are tender when pierced with a fork. Drain well.

2 Cook the bacon: While the potatoes are cooking, cook the bacon in a heavy-based skillet over medium heat. Once cooked, remove the bacon to a plate lined with paper towels.

Reserve the bacon fat in the pan.

Once the bacon is cool, chop it.

3 Cook the chopped onion: Cook the onion in the fat in the pan on medium heat, until softened and just starting to brown, about 5 minutes.

4 Combine ingredients in a bowl: Use a slotted spoon to remove the onion from the pan to a large bowl. Add the chopped apple to the bowl.

Add the potatoes and chopped bacon to the onions and apple. Add the green onions, olive oil, vinegar, mustard, and thyme. Salt and pepper to taste.

Serve either warm or at room temperature.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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14 Comments / Reviews

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Did you make it? Rate it!

  • culinspiration

    I wonder if some of the oil (1/2 a cup is pretty hefty) could be substituted with vegetable or chicken broth to make a dressing similar to German-style potato salad?

    I don’t see why not. If you try it that way, please let us know how it turns out for you. ~Elise

  • Kirsten

    Wow! I have tried several of your recipes posted here before and they have all turned out great, but this potato salad is unbeatable! Thanks for sharing. This one is going to be one of my staple dishes to bring to parties! Not to worry, though…I’ll give credit. Thanks again! Love it, love it, love it!

  • Willom

    RE: Loss of nutrients during cooking. If one is really so concerned that they will not be able to get potassium from any other food sources, then make a point of saving the cooking liquid. I usally don’t salt the water I cook vegetables in, and use the nutrient-rich liquid for a quick stock, in baking, even as a refreshing drink. I sometimes water my plants with it, too!

  • Dewi

    I thought I would post my modifications to this recipe, since the end result was so delicious. I followed everything to the letter except:

    1) I used red potatoes instead of yukon gold (I peeled a few, left the peels on a few)

    2) I used fresh dill instead of fresh thyme

    3) I omitted the bacon

    4) I used half the onion and added half a red bell pepper, cooked them together in grapeseed oil and added a generous handful of sliced almonds at the end to get them nice and toasty.

    I brought this to a potluck and folks went nuts!

  • Laura

    I grew up eating my grandmother’s German potato salad. It too included bacon and used a small amount of the bacon drippings to create the sauce along with vinegar (that she insisted had to be boiled first — we never really knew why!?) and mayo. Like with this recipe, the bacon adds depth of flavor. I am looking forward to trying this!

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Potato Salad with Apples and Bacon on serving platePotato Salad with Bacon and Apples