Description
A creamy, rich potato salad featuring crunchy vegetables and crispy bacon, perfect for gatherings.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cubed
- 4 large hard-boiled eggs, chopped
- 2 celery stalks, diced
- ¼ cup red onion, finely chopped
- 6 slices cooked bacon, crumbled
- 2 tablespoons fresh chives, chopped
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Cook the potatoes: Place cubed russet potatoes in a large pot with cold, salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and cool completely.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika until smooth.
- Combine the salad: In a large bowl, gently mix cooled potatoes, chopped hard-boiled eggs, diced celery, red onion, crumbled bacon, and chopped chives.
- Dress and chill: Pour the dressing over the potato mixture and gently fold until the potatoes are coated. Cover and refrigerate for at least one hour.
Notes
This salad tastes even better the next day, making it a great make-ahead option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 130mg
Keywords: potato salad, steakhouse, summer barbecue, side dish, creamy