Saxons Potato Salad

Waxy Potatoes have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. They’re typically great for roasting, boiling, casseroles and potato salads.

Saxons Potato and Bacon Salad

Total Time: 50 minutes

Serving Size: 6

Calories per serving: 370.55

Fat per serving: 35.82g 55%

Saturated fat per serving: 11.61g 58%

Carbs per serving: 2.77g <1%

Protein per serving: 9.04g 18%

Fiber per serving: 0.36g 1%

Sugar per serving: 0.02g

Sodium per serving: 684.84mg 29%


  • 8 medium waxy potatoes
  • 12 thick slices of bacon
  • 1 large yellow onion, peeled and thinly sliced
  • 1/3 cup white wine vinegar
  • table salt and freshly ground black pepper to taste
  • 1 cup chopped fresh parsley leaves


  1. Put potatoes (with the skin) into a large pot, cover with cold water, and add a generous pinch of salt.
  2. Bring to a boil over medium-high heat, reduce heat to medium, and gently boil until potatoes are tender, about 15–20 minutes.
  3. Meanwhile, cook bacon in a large skillet over medium heat until crisp, 10–15 minutes.
  4. Drain fried bacon on paper towels, setting skillet with rendered fat aside.
  5. Crumble bacon into large pieces.
  6. Drain potatoes, peel while still hot, and cut into cubes.
  7. Put potatoes into a large serving bowl and add bacon and onions.
  8. Return skillet with bacon fat to medium-high heat and heat until hot.
  9. Carefully add vinegar and salt and pepper to taste.
  10. Pour hot dressing over potato mixture and toss well.
  11. Adjust seasonings. Garnish with parsley. Serve warm.
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