Warm Potato Salad

Potato salad with mustard, scallions and bacon.

  • Servings: 4
  • Cook Time: 40 Min
  • Main Ingredient: Potatoes


  • 2 lb. small new potatoes
  • 4 oz. bacon (cut crosswise into strips)
  • 1 red onion (thinly sliced)
  • 1 red pepper (thinly sliced)
  • 4 Tbsp. red wine vinegar
  • 3 Tbsp. Emeril's® Kicked Up Horseradish Mustard
  • 4 scallions (thinly sliced)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


Fill a 5 quart saucepan half-full of salted water and bring to a boil; reduce to a simmer. Add potatoes. Cover; cook until potatoes are tender when pierced with the tip of a knife, about 25 minutes. Drain and set aside until cool enough to handle; halve. In a medium skillet over medium high heat, cook bacon until crispy, 3 to 4 minutes. Add the onions and peppers. Cook, stirring often, until tender, about 4 minutes. Add the vinegar and the mustard and stir to combine. In a large bowl, toss the potatoes with the warm onion and pepper mixture. Add the scallions and season with salt and pepper. Add more vinegar to taste if necessary. Serve warm. Makes 4 to 6 servings