Bacon, Olive, and Radish Potato Salad: A Flavor Explosion!

Potato salad is a classic side dish, perfect for barbecues, picnics, or even a quick weeknight meal. But let’s face it, sometimes the same old potato salad can get a little… well, boring. That’s where this recipe comes in! This Bacon, Olive, and Radish Potato Salad is a flavor explosion in every bite. The creamy potatoes are complemented by the salty bacon and olives, the peppery radish, and a tangy, herby dressing. It’s a delightful twist on a classic that’s sure to impress your family and friends.

## Why This Potato Salad is a Winner

* **Flavorful Combination:** The combination of bacon, olives, and radishes creates a complex and satisfying flavor profile. The salty bacon, briny olives, and slightly spicy radishes perfectly complement the creamy potatoes.
* **Textural Contrast:** This salad offers a wonderful textural contrast. The soft potatoes, crispy bacon, and crunchy radishes make each bite interesting and enjoyable.
* **Easy to Make:** Despite its sophisticated flavor, this potato salad is surprisingly easy to make. It requires minimal cooking skills and can be prepared in advance, making it perfect for entertaining.
* **Versatile:** This potato salad is incredibly versatile. You can serve it as a side dish, a light lunch, or even a topping for grilled chicken or fish.
* **Crowd-Pleaser:** Everyone loves bacon, and the addition of olives and radishes elevates this potato salad to a whole new level. It’s a guaranteed crowd-pleaser at any gathering.

## Ingredients You’ll Need

* **Potatoes:** 3 pounds Yukon Gold or red potatoes, peeled or unpeeled, and cut into 1-inch cubes.
* **Bacon:** 8 ounces bacon, cooked until crispy and crumbled.
* **Olives:** 1 cup Kalamata olives, pitted and halved (or any olive variety you prefer).
* **Radishes:** 1 cup radishes, thinly sliced.
* **Red Onion:** 1/2 cup red onion, finely chopped.
* **Fresh Parsley:** 1/4 cup fresh parsley, chopped.
* **Mayonnaise:** 1 cup mayonnaise.
* **Sour Cream:** 1/2 cup sour cream (or Greek yogurt for a tangier flavor).
* **Dijon Mustard:** 2 tablespoons Dijon mustard.
* **Lemon Juice:** 2 tablespoons lemon juice (freshly squeezed is best!).
* **Olive Oil:** 2 tablespoons extra virgin olive oil.
* **Garlic:** 2 cloves garlic, minced.
* **Salt and Black Pepper:** To taste.

## Step-by-Step Instructions

Follow these easy steps to create the ultimate Bacon, Olive, and Radish Potato Salad:

### Step 1: Cook the Potatoes

1. Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
2. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for 12-15 minutes, or until the potatoes are tender but still firm. You should be able to easily pierce them with a fork, but they shouldn’t be mushy.
3. Drain the potatoes in a colander and rinse with cold water to stop the cooking process. This will also help to cool them down quickly.
4. Allow the potatoes to cool completely before proceeding to the next step. You can speed up the cooling process by spreading them out on a baking sheet.

### Step 2: Cook the Bacon

1. While the potatoes are cooking, cook the bacon. You can cook it in a skillet over medium heat until crispy, or bake it in the oven at 400°F (200°C) for 15-20 minutes.
2. Once the bacon is cooked, remove it from the pan and place it on a paper towel-lined plate to drain excess grease.
3. Once the bacon is cool enough to handle, crumble it into small pieces.

### Step 3: Prepare the Dressing

1. In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, olive oil, and minced garlic.
2. Season with salt and black pepper to taste. Be sure to taste and adjust the seasonings as needed. You may want to add a pinch of sugar if you prefer a slightly sweeter dressing.

### Step 4: Assemble the Potato Salad

1. In a large bowl, combine the cooled potatoes, crumbled bacon, halved olives, thinly sliced radishes, chopped red onion, and chopped fresh parsley.
2. Pour the dressing over the potato mixture and gently toss to coat evenly. Be careful not to overmix, as this can cause the potatoes to become mushy.
3. Taste the potato salad and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.

### Step 5: Chill and Serve

1. Cover the potato salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Chilling the salad also helps to prevent it from becoming too warm, which can make the mayonnaise separate.
2. Before serving, give the potato salad a gentle stir. Garnish with additional crumbled bacon, sliced radishes, or fresh parsley, if desired.
3. Serve chilled and enjoy!

## Tips and Variations

* **Potato Variety:** Yukon Gold potatoes are my personal favorite for potato salad because they have a creamy texture and a slightly sweet flavor. Red potatoes are also a good choice, as they hold their shape well during cooking. Avoid using russet potatoes, as they can be too starchy and tend to fall apart.
* **Bacon:** For a smoky flavor, use smoked bacon. You can also use turkey bacon for a healthier option.
* **Olives:** Kalamata olives are a classic choice for this potato salad, but you can use any type of olive you prefer. Green olives, black olives, or even a mixture of both would work well.
* **Radishes:** If you find radishes to be too spicy, you can soak them in cold water for 30 minutes before slicing them. This will help to mellow out their flavor.
* **Onion:** If you find red onion to be too pungent, you can soak it in cold water for 10 minutes before adding it to the salad. This will help to remove some of the harshness.
* **Herbs:** Feel free to experiment with different herbs. Dill, chives, or even a touch of fresh mint would be delicious additions.
* **Spice:** For a bit of heat, add a pinch of red pepper flakes to the dressing or use a spicy mustard.
* **Vegan Option:** To make this potato salad vegan, substitute the mayonnaise and sour cream with vegan alternatives. You can also use smoked paprika to mimic the smoky flavor of bacon.
* **Add Eggs:** Hard-boiled eggs, chopped, are a classic addition to potato salad.
* **Add Celery:** Diced celery adds a nice crunch.
* **Make it ahead:** Potato salad is often better the next day, as the flavors have had time to meld. You can make this up to 24 hours in advance. Just be sure to store it in the refrigerator.

## Serving Suggestions

This Bacon, Olive, and Radish Potato Salad is a versatile side dish that pairs well with a variety of main courses.

* **Barbecues:** Serve it alongside grilled burgers, hot dogs, chicken, or ribs.
* **Picnics:** Pack it in a cooler with sandwiches, fruit, and other picnic favorites.
* **Lunch:** Enjoy it as a light and refreshing lunch on its own, or pair it with a simple salad or soup.
* **Dinner:** Serve it as a side dish with grilled fish, chicken, or steak.

## Nutritional Information (Approximate)

*Note: Nutritional information is approximate and can vary depending on specific ingredients and portion sizes.*

* **Serving Size:** 1 cup
* **Calories:** 350
* **Fat:** 25g
* **Saturated Fat:** 8g
* **Cholesterol:** 50mg
* **Sodium:** 500mg
* **Carbohydrates:** 25g
* **Fiber:** 3g
* **Sugar:** 5g
* **Protein:** 5g

## Conclusion

This Bacon, Olive, and Radish Potato Salad is a delicious and easy-to-make twist on a classic side dish. The combination of salty bacon, briny olives, and peppery radishes creates a flavor explosion in every bite. It’s perfect for barbecues, picnics, or even a quick weeknight meal. So, ditch the boring potato salad and give this recipe a try. You won’t be disappointed!