A creamy, comforting potato salad with tender potatoes, crispy bacon, and a tangy dressing. This timeless side dish is perfect for picnics, barbecues, and family gatherings.
Add diced pickles or relish for extra tang if desired. Serve chilled or at room temperature.
For a lighter version, substitute half the mayonnaise with Greek yogurt. Store in an airtight container in the refrigerator for up to 3 days.
Ingredients
Scale
Measurement units
- 2 lbs Russet potatoes
- 6 slices Bacon
- ¾ cup Mayonnaise
- 2 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- ½ cup Celery, diced
- ¼ cup Red onion, diced
- ¼ cup Fresh chives, chopped
- 2 Eggs, hard-boiled and chopped
- 1 tsp Salt
- ½ tsp Black pepper
- ½ tsp Paprika
Ingredients
Scale
Measurement units
- 2 lbs Russet potatoes
- 6 slices Bacon
- ¾ cup Mayonnaise
- 2 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- ½ cup Celery, diced
- ¼ cup Red onion, diced
- ¼ cup Fresh chives, chopped
- 2 Eggs, hard-boiled and chopped
- 1 tsp Salt
- ½ tsp Black pepper
- ½ tsp Paprika
Instructions
Prepare the potatoes
Cut the potatoes into 1-inch cubes and place them in a large pot of cold salted water.
Equipment
- knife
- cutting board
- large pot
Cook the potatoes
Bring the water to a boil.
Cook the potatoes until they are fork-tender but still hold their shape.
Equipment: pot, fork
Cook the bacon
Fry the bacon in a skillet over medium-high heat until crispy.
Equipment: skillet
Cool and crumble the bacon
Transfer the cooked bacon to a paper towel-lined plate to cool.
Crumble it into bite-sized pieces.
Equipment: plate, paper towels
Drain and transfer potatoes
Drain the potatoes thoroughly in a colander.
Transfer them to a large mixing bowl.
Equipment: colander, mixing bowl
Make the dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until smooth.
Equipment
- small bowl
- whisk
Dress the potatoes
Pour the dressing over the warm potatoes.
Gently toss to coat evenly.
Equipment: mixing bowl, spoon
Add remaining ingredients
Add the diced celery, red onion, crumbled bacon, and hard-boiled eggs to the potatoes.
Season the salad
Fold in the fresh chives.
Season with salt, pepper, and paprika.
Final mixing
Gently mix until all ingredients are well combined, being careful not to break up the potatoes.
Chill before serving
Refrigerate to allow flavors to meld.
Equipment: refrigerator
Tomorrow's Meal
Crispy Potato Salad Cakes
Cold potato salad pressed into patties, pan-fried until golden and crispy on the outside while creamy within
You'll need to pick up:
Neutral oil for fryingFresh herbs for garnishLemon wedges
Quick overview:
- 1.Pack cold potato salad firmly into 3-inch patties about 1 inch thick
- 2.Chill patties for 30 minutes to help them hold shape
- 3.Heat 1/4 inch oil in skillet to 350°F
- 4.Fry patties 3-4 minutes per side until golden brown and crispy
- 5.Drain on paper towels, garnish with fresh chives or dill, serve with lemon
Before you cook
Cook notes
- • Store in an airtight container in the refrigerator for up to 3 days.
- • For a lighter version, substitute half the mayonnaise with Greek yogurt.
- • Add diced pickles or relish for extra tang if desired.
- • Serve chilled or at room temperature.
- • Can be prepared up to 1 day in advance and stored covered in the refrigerator.
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