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Sunny Anderson's Easy Potato and Bacon Salad

Courtesy Sunny Anderson

Chef notes

Crispy bacon adds a smoky and salty crunch to summery potato salad. Chipotle peppers and Dijon mustard up the flavor ante even more with a little spice and bracing bite.


  • 2 bags microwaveable baby potatoes (white, red bliss, tricolor)
  • 4 strips bacon, crisped and chopped
  • 2 scallions, white and green parts finely chopped
  • 1 teaspoon sugar
  • 1 cup mayonnaise
  • 2 chipotle peppers in adobo sauce, chopped
  • 1/4 cup grainy Dijon mustard
  • 2 teaspoons apple cider vinegar
  • kosher salt and freshly ground black pepper


For the potatoes:

Microwave the potatoes for 2 minutes less than instructions require. Allow to cool, cut into bite-sized pieces and add to a large bowl with the bacon and scallions.

For the dressing:

In a small bowl whisk together the sugar, mayonnaise, chipotle peppers, mustard and apple cider vinegar. Taste and season with salt and pepper.

To assemble:

Pour dressing over the salad base in the large bowl and toss. Refrigerate until ready to serve.