Warm Potato and Mushroom Salad with Bacon Vinaigrette

Warm Potato and Mushroom Salad with Bacon Vinaigrette
  • Prep Time: 20
  • Total Time: 30
  • Servings: 4

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About this Recipe

Create a yummy potato salad for the family potluck this weekend by combining yukon gold potatoes, cremini mushrooms, chopped bacon, and topped with fresh thyme and parsley.


4 Large Yukon gold potatoes, peeled and cut into 1” (2.5 cm) cubes
6 Slices Schneiders® Bacon, chopped
1 Onion, diced
6 oz (180 g) Button or cremini mushrooms, quartered
3 tbsp (45 mL) Vinegar (cider, white wine or white balsamic) 1 tbsp (15
1 tbsp (15 mL) Dijon mustard
.5 cup (125 mL) Chicken broth
1 tsp (5 mL) Chopped fresh thyme
2 tbsp (30 mL) Chopped fresh parsley
Salt and pepper


COOK potatoes in salted water until fork tender. Drain and set aside.

PREHEAT a large skillet over medium-high heat. Add bacon and cook until brown and crisp, about 7-8 minutes. Lower heat to medium and add onions and mushrooms; continue to cook until onions are soft, about 3-4 minutes.

WHISK together vinegar, mustard, broth and thyme, add to skillet and allow to simmer gently for 2-3 minutes or until the sauce will coat the back of a spoon. Remove from heat and pour over potatoes. Add parsley, salt and pepper and toss to coat. Serve warm.


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