Pan seared Potato, Bacon and Green onion Salad recipe

My daughters and I are in the midst of planning their graduation parties. In May, my oldest will graduate from high school and my youngest will graduate from middle school. While both are causes for celebration on their own, my girls have decided to have a combo BBQ/Bonfire with both sets of their friends. That means cooking good food and lots of it, but we don't mind that.  You can’t have a BBQ without serving salads, so I’m going to make this tasty no mayo potato salad recipe I’ve been perfecting for a decade. I think you are going to like my pan seared potato, bacon and green onion salad as much as we do!



Pan seared potato bacon and green onion salad recipe




The great thing about this potato salad, besides its delightful taste, is how well it holds up at events. It is the perfect next day left over too- if you’ve made enough for there to be leftovers. Here’s what you’ll need.



Ingredients:


green onions and celery with lots of leaves



  • 8 russet potatoes
  • 2 bunches green onions
  • 3 large stalks celery (use lots of leaves)
  • 3 large dill pickles (optional)
  • ½ pound thick cut Apple wood smoked bacon
  • 6 tablespoons extra-virgin olive oil
  • Salt to taste
  • Fresh ground black pepper
  • Heavy splash of Balsamic vinegar if you omitted pickles




Directions:


chopped Applewood smoked bacon


  • Peel and cut potatoes into bite size cubes, cover with water, add salt and bring to a boil. Boil until just fork tender, drain potatoes let rest.
  • Start frying bacon in large skillet on medium heat. Remove cooked bacon to paper towel lined plate.
  • While bacon is frying, chop up celery, celery leaves and green onions into small pieces, set aside.
  • Once all bacon is fried, drain bacon grease, but leave pan drippings. 
  • Turn skillet to medium low temperature and add chopped celery, celery leaves and green onions to pan, lightly saute. 
Saute celery, celery leaves and green onions in bacon grease drippings



  • Salt and pepper veggies to taste.
  • Once veggies are done, pull from pan and place in large mixing bowl.
  • Add drained bowled potatoes to skillet.
  • Cover potatoes with a drizzle of olive oil, cook until lightly brown. Don’t overwork potatoes in skillet. You want them to retain some of their form.
  • While potatoes are browning, wipe off excess grease off cooled bacon and chop into bite size pieces.
  • Add to chopped bacon to sauteed vegetables in mixing bowl.
  • Once potatoes are lightly browned, add them to your mixing bowl and lightly toss all ingredients together. 


pan seared potatoes in mixing bowl


  • Add remaining olive oil.
  • Add pickles or Balsamic vinegar.
  • Salt and pepper to taste.


You can serve this Pan seared Potato, Bacon and Green onion Salad warm, or chill for later if you’ve made it earlier in the day. This versatile potato salad will probably become a favorite go-to salad like it is in my house; especially as the days get warmer.


Enjoy!



Pan seared Potato, Bacon and Green onion Salad recipe



Do you have a family member who loves a more traditional potato salad with Mayonnaise? My husband eats this salad both ways. When he wants the more traditional texture and taste, he simply adds mayo to his serving.



Please share in comments: Do you have an upcoming spring event this potato salad would be perfect for? 

6 comments

ellie said...

This would be great to add to our Easter dinner menu.

Emily Benzing said...

I love potato salad! This reminds me of my grandma's german potato salad she used to make. -Emily Ann

Linda A. Kinsman said...

Hi Ellie,

I'm going to make this for Easter! Hope you get a chance to try this tasty recipe.

Linda A. Kinsman said...

Hi Emily Ann,

We love potato salads too. This recipe does have components like a German potato salad my Mom used to make. Hope you get to try my recipe and enjoy it.

Cindy Peterson said...

Looking forward to trying this recipe for Mother's Day.

Atown H said...

This sounds excellent, I will have to try this sometime. Great recipe.