Healthy Bacon Potato Salad (With Lemon Vinaigrette)
This method will reduce the Glycemic Index of potatoes and by tossing them with a lemon vinaigrette, you can make a delicious bacon and potato salad that will be healthier for everyone.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 2 pounds of organic red potatoes
- 1/4 cup extra virgin olive oil
- 4 strips of sugar-free or no-nitrate bacon
- 1 tablespoon of reserved bacon drippings
- 1/2 teaspoon Bragg's apple cider vinegar
- 1 tablespoon of lemon juice
- 1/4 cup of shallots minced
- 1/2 teaspoon salt
- 3 tablespoons of fresh chopped chives
- pepper to taste
Start with your potatoes in a pot of cold water so that they will cook evenly.
Add salt and bring the water to a boil. Then turn down the heat to simmer for 25-30 minutes until the potatoes are just tender when pierced with a fork.
Let the potatoes cool for at least 30 minutes. They’ll be easy to peel now. When the potatoes are cool enough to handle, peel them and cut them up into bite-sized pieces.
Cover and chill in the fridge for twenty-four hours.
The next day, cook the bacon reserving a tablespoon of the drippings. Coarsely chop the bacon and set aside.
Combine olive oil, reserved bacon drippings, vinegar, lemon juice, shallot and salt in a large bowl.
Add potatoes, bacon, and chives. Season with pepper. Toss until combined.
Let potato salad sit for about 20 minutes and absorb the dressing. Serve and enjoy.
- Add 24 hours to the total time for potatoes to chill in the refrigerator after cooking them. You won't toss them with the vinaigrette until the next day.
- Red potatoes are lower in carbohydrates compared to other white potatoes like the russet. They also hold their shape when you boil them and won’t crumble when you cut them up.