We returned from Italy just before Memorial Day, and I was eager to host the family for a holiday dinner. My husband suggested pizza night, but I had my heart set on a traditional barbecue. Since I usually plan and prepare our meals, I got my way.

I decided on ribs and Italian sausages with grilled corn, a mixed green salad, and a potato salad. Growing up, potato salad was a staple at every cookout; my mother’s mayonnaise-based version was always a crowd-pleaser. For this gathering I wanted a lighter alternative, so I made a vinaigrette-based baby potato salad instead.

I used a bag of mixed baby potatoes, boiled them until just tender, and while still warm tossed them with a zesty white balsamic vinaigrette, chopped green onions, fresh parsley, and plenty of crispy bacon bits. The result was bright, flavorful, and lighter than a classic mayo salad. It was a hit, and we enjoyed the leftovers the next day.

A vinaigrette potato salad is especially practical for picnics or potlucks because it holds up better out of refrigeration than a mayonnaise-based version. For extra depth of flavor, sometimes I reserve a tablespoon or two of bacon fat after frying the bacon and swap a small portion of the olive oil for that smoky fat. It enhances the bacon flavor without overpowering the vinaigrette.

Buon appetito!
Deborah Mele

Baby Potato Salad

Yield:
Serves 8

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

A baby potato salad dressed with a bright, zesty vinaigrette instead of mayonnaise — perfect for summer gatherings.

Ingredients

2 pounds baby mixed potatoes, cut into quarters
4 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
10 tablespoons olive oil
6 green onions, chopped
1/4 cup chopped fresh parsley
1/2 cup cooked bacon bits

Instructions

Cook the potatoes in a large pot of boiling salted water until just tender.
Drain the potatoes in a colander.
While still warm, transfer the potatoes to a medium bowl.
In a small bowl, whisk together the white balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until well blended.
Pour the vinaigrette over the warm potatoes and toss until coated.
Add the chopped green onions, parsley, and bacon bits; toss gently to combine.
Taste and adjust seasoning with salt and pepper as needed.
Serve warm or at room temperature.

Nutrition Information:

Yield: 8
Serving Size: 1 1/2 cups

Amount Per Serving:
Calories: 300
Total Fat: 19g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 16g
Cholesterol: 0mg
Sodium: 194mg
Carbohydrates: 28g
Fiber: 4g
Sugar: 3g
Protein: 5g

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