Herbed Idaho® Potato Salad with Hormel® Bacon

This salad get a little spice from the radishes, a bit of saltiness from the capers and since it's vinegar-based, it holds strong even on the hottest of days


  • 2 large Idaho® russet potatoes 
  • 1 tablespoon olive oil 
  • 1/4 teaspoon each salt and pepper
  • 1 bunch radishes, sliced
  • 1 bunch Italian parsley, chopped
  • 3 scallions, sliced at a diagonal
  • 1/2 cup Hormel® bacon bits 
  • 1 tablespoon capers
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon salt and pepper
  • Optional : handful of baby spinach or arugula


  1. Preheat oven to 425°F.
  2. Dice potatoes, leaving skin on, into 3/4 inch cubes.
  3. Toss with olive oil, salt and pepper and bake in a single layer for 40 minutes, tossing potatoes halfway through. Cook until golden and tender, then let cool.
  4. Place the radishes, parsley, scallions, bacon bits, and capers in a bowl and toss with the potatoes. 
  5. Drizzle with olive oil, vinegar, mustard and salt and pepper to taste.
  6. Toss well and serve in a bowl or over a bed of baby spinach or arugula