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Zesty Potato Salad with Bacon and Green Onions for #SundaySupper

Our increasingly hot weather here in Florida has done something to my food cravings. For some reason, I have been craving cold food A LOT. This includes food that is supposed to be cold, as well as food that is meant to be heated. I’ve found myself peeking into the refrigerator and taking bites out of containers of leftovers in increased frequency over the past few weeks. Cold pizza? Yep. Leftover stir fry veggies? I did it. Cold noodles? You better believe it. It’s official: cold food season is in full effect! You won’t see me touching a bowl of soup or hearty casserole, or anything incredibly heavy for a while.

Zesty Potato Salad with Bacon and Green Onions
It’s a good thing that this week’s Sunday Supper involves a dish that (for me) is served cold: potato salad! I know there are warm potato salad variations out there, but for me, cold is where it’s at. I’ve mentioned before that I wasn’t a huge fan of potato salads in the past. The versions created with mayonnaise were not my cup of tea. But once I realized there was a wide world of possibilities outside of the creamy potato salad realm, I was hooked. I crave the Mediterranean Potato Salad I created a few months ago on the regular. I’m a potato salad convert!

Zesty Potato Salad with Bacon and Green Onions 3

Idaho® Potatoes was kind enough to provide me with a beautiful bunch of red skin potatoes to create a potato salad masterpiece. This potato salad is not complicated when it comes to the list of ingredients, but simplicity is something I tend to enjoy. The flavor and texture combination of the potatoes against the zesty Italian dressing, the crunch of fresh green onions, and the salty bacon pieces comes together to be a crowd pleaser. Since my garden is currently overflowing with basil, I also chose to add a chiffonade of fresh herbs into the mix (I can’t get enough of basil: it’s my favorite), but I don’t consider that a requirement to make this potato salad shine. As for where the inspiration for the salad came from; this one was brought to life after a conversation with my mom. She mentioned this combination of ingredients (a friend of hers used to make it), and they sounded so good I thought I’d try it out for myself! Did I have the actual recipe? Nope. I decided to take a shot at this one on my own, and I think the result was pretty fantastic, if I say so myself!


I was so pleased to be able to work with red skin Idaho® potatoes for this dish; they are one of my go-to choices. I love their beautiful color and the fact the skin can stay on. They just add something a little extra to enjoy I think! If you’re a fan of potatoes like I am and have an idea for how to re-invent breakfast potatoes, make sure you consider entering the Idaho® Potato recipe contest – you can win a ticket to the Food & Wine Conference this summer (as well as other goodies)! Make sure to check out Idaho® Potatoes’ website, start a conversation with them on Twitter, become a fan on Facebook, see what inspires them on Pinterest, and check out their snaps on Instagram as well!

***This post is sponsored by the Idaho Potato Commission. All opinions are my own.***

Zesty Potato Salad with Bacon and Green Onions 2

Zesty Potato Salad with Bacon and Green Onions


2 lb red skin Idaho® potatoes

6 tbsp Italian dressing (homemade or store bought)

1/2 cup green onion, diced

1/2 cup cooked bacon, crumbled

Salt and pepper, to taste

Fresh basil, cut in a chiffonade (optional)


1. Wash the potatoes thoroughly. Slice the potatoes into quarters (into chunks of equal size so they cook evenly), then place in a pot of cold water. The water should just cover the top of the potatoes. Place on the stove and bring the pot to a boil. When the water begins to boil, reduce the heat to medium low and allow potatoes to simmer for about 15 minutes, until they are fork tender. Drain the potatoes from the pot, then set them in a bowl/container.

2. While the potatoes are still warm, drizzle 4 tablespoons of Italian dressing over the top and gently stir to coat. This will allow the potatoes to absorb the flavor of the dressing! Allow potatoes to cool (or place in the refrigerator to speed the process).

3. Meanwhile, prepare the remaining ingredients for the salad. When the potatoes have cooled, toss them gently with the sliced green onions, bacon, and basil. Drizzle with the remaining Italian dressing (you can add more according to taste preference), then add a sprinkle of salt and pepper on top to finish. To allow the flavors to develop, I suggest refrigerating for at least an hour before serving. Overnight is even better!


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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.


Make sure you take a look at all of the awesome potato salads created by the Sunday Supper team today!


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