Bacon Thyme Potato Salad



Serving size

about 1 1/2 cups
60 Minutes
60 minutes

This recipe can be multiplied and makes great leftovers.

Bacon Thyme Potato Salad


4 quart Water
1 pound Red potatoes
2 slice raw Bacon (diced)
1 Large Shallots, raw (minced)
1 Tbsp. Olive oil
3 Tbsp Dijon mustard
2 tsp. Fresh thyme
1/8 tsp. Salt
1 to taste Black pepper
3 Medium stalk Celery, raw (diced)
2 cup Frozen peas (thawed)


Place the water in a large sauce pan over high heat.

When the water boils, add the potatoes.

Cook for about 20 to 25 minutes or until the potatoes are slightly soft.

Drain and set the potatoes aside to cool and then chill in the refrigerator.

While the potatoes are cooking, place the bacon and shallot in a small skillet over medium high heat.

Cook for about 15 minutes. Toss frequently.

Remove from the heat and let cool. Place in the refrigerator for about 10 minutes.

After the bacon mixture is cool, add the olive oil, lemon juice, mustard, thyme, salt, and pepper and stir well.

Cut the potatoes into 1 inch cubes and place in a bowl or storage container.

Add the bacon sauce, celery, and peas.

Toss well and chill.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Bacon is a great flavor enhancer and in small doses can bring a real punch to your recipe. The combination of the bacon, peas, mustard and thyme make this a great summer potato salad for serving alongside grilled chicken or fish.

"Okay, this is the wisdom. First, time spent on reconnaissance is never wasted. Second, almost anything can be improved with the addition of bacon. And finally, there is no problem on Earth that can't be ameliorated by a hot bath and a cup of tea."

Jasper Fforde, Shades of Grey