Description
A delightful twist on the classic potato salad, featuring creamy dressing, crispy bacon, and tender potatoes, 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 the cubed russet potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for about 15-20 minutes until tender. Drain and let cool.
- Make the dressing: Whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika in a small bowl until smooth.
- Combine the salad: In a large mixing bowl, gently fold in the cooled potatoes, chopped eggs, diced celery, finely chopped onion, crumbled bacon, and chopped chives.
- Dress and chill: Pour the dressing over the salad and fold gently to coat. Cover and refrigerate for at least 1 hour.
Notes
Chill for at least 1 hour for best flavor. Can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg
Keywords: potato salad, side dish, barbecue, creamy, bacon