Looking for the perfect potato salad with bacon to accompany your summer bbq this weekend? Over the years, I have experimented with countless potato salad recipes, but this one is my favorite. It is a mix of traditional potato salad jazzed up with briny olives and salty bacon!

Bacon Potato Salad

1 1/2 lbs Russet Potatoes, diced into 1” cubes

2 Stalks Celery, finely diced

1/2 Red Onion, finely diced

1/2 lb Sugar-free Bacon, diced

1/2 cup Manzanilla Olives, sliced

1/2 cup sugar-free Mayonnaise

1 Tbsp Yellow mustard

1 Tbsp Fresh Lemon juice

1 Tbsp ACV

1 Tbsp + 1 tsp Sea salt

1 tsp Black pepper

Directions:

Dice potatoes (I like to leave the skin on my potatoes, but you can peel them if you prefer ), boil in a large pot with water and 1 Tbsp salt, drain and cool completely in a large bowl to room temperature before moving to refrigerator.

In a skillet over medium heat, pan fry bacon until cooked to preference, remove and set on paper towels to cool.

In a medium bowl combine mayo, mustard, lemon, ACV, salt and pepper. Add to potatoes and stir in celery, bacon, olives, S&P, gently tossing to evenly coat. Top with bacon and olives!

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