Warm Dijon and Bacon Potato Salad

Another option for using up those colored eggs!


  1. Boil the whole potatoes, skin on, until they are easily pierced with a fork. Drain and slice into ¼" thick slices. Reserve.   
  2. Dice bacon into ¼” pieces. Cook the bacon in saucepan until crisp. Remove from pan and drain on a paper towel.  
  3. Discard all but 2 tablespoons of bacon fat. To the remaining bacon fat, add flour and cook over medium heat, stirring constantly for 2 minutes. Stir in Italian seasoning, mustard, vinegar and sugar.
  4. Using a whisk, add the beer and water; bring to a simmer until thickened.
  5. In a large bowl, combine potatoes, bacon, onion, salt, egg and warm dressing. Serve immediately.

TIP: Use your leftover hard boiled Easter eggs to save time!

Recipe courtesy of Chef Stacey,
ALDI Test Kitchen


6 red potatoes

4 strips Appleton Farms Premium Sliced Bacon

1 tablespoon Baker's Corner All Purpose Flour

1 teaspoon Stonemill Essentials Italian Seasoning

1 teaspoon Burman's Dijon Mustard

2 tablespoons Tuscan Garden White Vinegar

1 tablespoon Baker's Corner Granulated Sugar

½ cup Wernesgruner Beer

¼ cup water

¼ cup diced red onion

½ teaspoon Stonemill Essentials Iodized Salt

2 Goldhen Large Eggs, hard boiled, diced

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes