The Irish in me is feeling so good about this salad.
Potato salad—tossed in hot bacon dressing and loaded with crunch—is my kind of comfort food. The contrast of tender potatoes with crisp vegetables and bacon is exactly the kind of texture play that makes me happy.
Have you ever sliced into raw purple potatoes and been stunned by the neon interior? I found a colorful mix of baby potatoes at the store—purples, reds and golds—and they looked impossibly beautiful. I’ve been using purple sweet potatoes in recipes this winter, so seeing these tiny, vibrant potatoes felt like a fun continuation of that trend.
Traditional mayo-based potato salad has never been my favorite. I want to love it, but I often find it too heavy. What I do love is a warm salad drizzled with hot bacon dressing. Growing up, hot bacon dressing felt almost magical—my family loved it with spinach, and I’ve always wondered why it wasn’t used more widely. It turns out it’s incredible on a warm potato salad.
Yes—absolutely yes.
The potatoes don’t have to be served warm to enjoy this. I like everything warm, but the salad is equally delicious chilled with the warm bacon dressing poured over at serving time. The dressing adds a smoky, tangy richness that livens up every bite.
I’ve made vinaigrette-style potato salads before, including a bacon-and-blue version with soft-boiled eggs that’s great on its own as a meal. This asparagus potato salad leans greener and feels especially springlike. Asparagus is at its peak right now—those thin spears are perfect—and they add bright flavor and a satisfying snap alongside the radishes and potatoes.
The texture here is what sells it: tender potatoes, crisp asparagus and radishes, and crunchy bacon. If I could, I’d dive into a giant bowl of this salad and stay there.
Take a peek at my video for asparagus potato salad!
Asparagus Potato Salad with Hot Bacon Dressing
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Ingredients
- 2 pounds baby red golden and/or purple potatoes
- 4 slices thick-cut bacon chopped
- 1/2 pound asparagus spears woody stems removed
- 4 radishes thinly sliced (I use a mandolin)
- pinch of salt and pepper
- 3 green onions thinly sliced
- 2 tablespoons fresh chopped chives
hot bacon dressing
- 3 tablespoons bacon fat
- 1 garlic clove minced
- 3 tablespoons apple cider vinegar
- 2 teaspoons brown sugar
- 1 teaspoon dijon mustard
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 3 slices bacon crumbled
Instructions
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Place the potatoes in a pot and cover with cold water. Bring to a boil and cook about 15 minutes, or until fork-tender but still holding their shape. Cooking time varies with potato size, so avoid overcooking. Slice the potatoes in half or quarters depending on their size and transfer to a large bowl to cool.
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While the potatoes cook, heat a skillet over medium. Add the bacon and cook until the fat renders and the bacon is crispy. Remove the bacon with a slotted spoon and drain on paper towels; reserve roughly 3 tablespoons of the bacon grease for the dressing. Add the asparagus to the skillet and cook, stirring often, until bright green and just crisp, about 3–4 minutes. Set aside.
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In a large bowl, combine the potatoes, asparagus, radish slices, green onions and a pinch of salt and pepper—remember the bacon and dressing add salt, so season lightly at first. Toss with the hot bacon dressing and sprinkle with chives. Taste and adjust seasoning if needed. Serve warm or chill and pour warm dressing over before serving.
hot bacon dressing
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In a small saucepan over medium-low heat, whisk together the reserved bacon grease, minced garlic, apple cider vinegar, brown sugar and dijon mustard until the sugar dissolves and the mixture slightly emulsifies. Season with salt and pepper, then stir in the crumbled bacon. Keep warm over low heat, stirring occasionally, until ready to serve. Feel free to adjust vinegar, bacon fat or seasonings to taste.
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I appreciate you so much!
It’s just so colorful!