Veggie Bacon Potato Salad

Potato Salad_2


  • 1.5 lbs. new red potatoes
  • 24 oz. frozen cauliflower
  • 4 slices natural, nitrate-free bacon
  • 3/4-1 c. green onion, diced
  • 6 radishes (cut in half lengthwise and sliced thin)
  • 1 c. celery, diced
  • 2 Tbsp. fresh chives, chopped
  • 2 hard-boiled eggs, chopped
  • 1/4 c. olive oil
  • 1/2 c. good white balsamic vinegar (or rice wine vinegar)
  • 1 tsp. garlic powder
  • 1 tsp. dried dill weed
  • 1-2 Tbsp. coconut sugar or sugar (depending on desired sweetness and strength of vinegar, you may add a dash more)
  • Salt and pepper to taste


  • Boil potatoes (with skin on) until tender.
  • Cook cauliflower in microwave until tender per directions on package.
  • Dice bacon and fry in non-stick pan. Remove bacon bits from pan and save the bacon grease.
  • Add radishes, celery and green onion to pan with bacon grease and cook for 1-2 minutes or until they reach a tender crisp.
  • Chop cooked potatoes (with skin on) and cauliflower into bite-size pieces.
  • In a large mixing bowl, mix potatoes, cauliflower, veggies from bacon pan, chopped hard-boiled eggs, half of the chives and half of the bacon bits. Salt and pepper to taste
  • In the bacon pan, add olive oil, balsamic vinegar, garlic powder, dill weed and sugar, and warm through; stir until sugar dissolves, and oil and vinegar is well blended.
  • Pour oil and vinegar mixture over the potato salad and mix well. Add more salt and pepper to taste if needed.
  • Transfer potato salad to a serving dish. Sprinkle top with remaining chives and bacon.
  • Serve at room temperature.