Potato Salad With Roasted Red Peppers and Bacon

READY IN: 7hrs


  • 3
    lbs red potatoes (peeled and cut in half or quarters, depending on the size of potato)
  • 5 -6
    slices bacon, cooked to very crisp and crumbled
  • 2
    tablespoons white vinegar
  • 2
    tablespoons fresh lemon juice
  • 3 -4
    green onions, chopped (can use red onions in place of green)
  • 23
  • 14
  • 2
    tablespoons chopped fresh parsley
  • 1
    tablespoon Dijon mustard
  • 34 - 1
    cup roasted red pepper (use purchased red peppers from a jar, drained and chopped)
  • salt and black pepper


  • Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes).
  • In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar.
  • Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces.
  • Drizzle with the lemon/vinegar mixture.
  • Cover and chill for about 2 hours or more, or until cold.
  • In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired).
  • After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine.
  • Pour over the dressing and mix to combine.
  • Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.