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Prep Time: 20 mins
Cook Time: 35 mins
Servings: 4

Potato and Bacon Salad with Buttered Bread Croutons

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Apps and Sides
Sliced Bread


  • 4 slices of Villaggio® Classico White Bread
  • 3 tbsp (45ml) Butter
  • 4 cups (1 L) New Potatoes, halved
  • 4 tbsp (60ml) Mayonnaise
  • 3 tbsp (45ml) Red Wine Vinegar
  • 4 tbsp (60ml) Olive Oil
  • 1 cup (250ml) Corn Kernels
  • 1 Red Onion, finely chopped
  • 2 cups (500ml) Cherry Tomatoes, halved
  • 6 slices of Bacon, cooked until crispy and chopped
  • 4 tbsp (60 ml) Chives, finely chopped
  • Salt and Pepper to taste


  1. In a pot of cold water, add the potatoes and 1 tablespoon of salt, bring to a boil and cook for approximately 15 minutes, until the potatoes are tender.
  2. Remove and allow to cool.
  3. Meanwhile, cut each slice of bread into crouton-size squares.
  4. In a hot pan, sauté the pieces of bread in some melted butter until they are golden brown on all sides.
  5. Add a little salt and pepper. Set aside.
  6. In a bowl, mix the mayonnaise, red wine vinegar and olive oil.
  7. Add the potatoes, corn, red onion, and tomatoes, and mix. Taste for seasoning.
  8. On each plate, place the prepared salad, croutons, bacon and chives.