Description
A classic crowd-pleaser made with tender potatoes, crispy bacon, and a creamy dressing.
Ingredients
Scale
- 2 pounds baby Yukon gold potatoes
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 6 strips of cooked bacon, crumbled
- 1 cup chopped celery
- 1/2 cup red onion, finely chopped
- 1/4 cup chopped fresh chives or parsley
- Salt and pepper to taste
Instructions
- Fill a large pot with salted water, bring to a boil, and add potatoes. Simmer for 15-20 minutes until tender.
- Cook bacon in a skillet over medium heat until crispy, about 5-7 minutes. Set aside to cool and crumble.
- In a mixing bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper.
- Once potatoes are cool, chop them and toss them into the bowl with dressing. Add bacon, celery, onion, and herbs.
- Toss gently and refrigerate for at least 30 minutes before serving.
Notes
This salad tastes even better when made a day in advance. Adjust dressing as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: potato salad, bacon, creamy dressing, summer recipes, side dish