Description
A creamy and indulgent potato salad with crispy bacon bits, perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds potatoes (waxy variety, like Red Bliss or Yukon Gold)
- 4 slices bacon (thick-cut)
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup red onion, diced
- 1/4 cup celery, diced
- Salt and pepper to taste
- Chives or parsley for garnish
Instructions
- Boil the Potatoes: Fill a large pot with water, add salt, and bring to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain and let cool for 15 minutes.
- Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels to absorb grease, then crumble into pieces.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, and Dijon mustard. Stir in diced red onion and celery, season with salt and pepper.
- Combine the Ingredients: Once the potatoes are cool, chop into bite-sized pieces. Add to the bowl with dressing, toss in crumbled bacon, and stir until well-coated.
- Chill and Serve: Cover with plastic wrap and refrigerate for a minimum of 30 minutes. Garnish with chopped chives or parsley before serving.
Notes
Make a day in advance for better flavor. Avoid overcooking potatoes and using low-quality mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: potato salad, bacon, summer recipe, picnic food, barbecue side