bacon potato salad

This potato salad is doused in a creamy dressing and loaded with bacon. What&#039;s not to love?!

The Best Potato Salad in the World

Hard-Boiled Eggs, (diced (see notes))

Red Onion, (finely diced)

Salt

Mayo

Sour Cream

Dijon Mustard

Lemon, (juice only)

tsp EACH: Sugar, Salt, (or to taste)

tsp White Pepper, (or to taste)

Potatoes

Potatoes: Place potato slices in a pot of cold water with 1 tsp salt. Bring to boil and cook until fork tender. Just be vigilant and don&#039;t over cook them or they’ll turn mushy. Drain (don’t rinse) and leave to steam dry and completely cool. Now is a good time to prep the eggs &amp; bacon.

Dressing

Dressing: In a small mixing bowl combine mayo, sour cream, lemon juice, mustard, chives, parsley, sugar, salt and white pepper.

Potato Salad

Potato Salad: In a larger mixing bowl combine the potatoes with egg, bacon, red onion and dressing. Gently toss until everything is evenly distributed.

Serve

Serve: Cover and pop in the fridge to allow the flavours to marry, or serve up right away!

https://www.youtube.com/watch?v=6R3HW7Rhh-k

This potato salad is doused in a creamy dressing and loaded with bacon. What's not to love?! Chris x

FULL WRITTEN RECIPE HERE:  https://somethingaboutsandwiches.com/potato-salad/

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The Best Potato Salad in the World!

Kick up your side dish game with this warm potato salad with bacon and whole grain mustard dressing!

Warm Bacon Potato Salad with Mustard Dressing

baby potatoes

olive oil

onion

bacon

tsp minced garlic

parsley chopped

chives

apple cider vinegar

mustard

salt and black pepper

Bringa. large pot of water to a boil and add the potatoes, cook until soft and can be pierced with a knife, about 15 minutes.

Drain the potatoes and set aside in a large bowl.

In a large non stick pan heat the olive oil.

Add the onion and cook umtil soft.

Add the chopped bacon and cook until amost crispy.

Drain most of the fat from the bacon from the pan with a large spoon.

Add the garlic, herbs, vinegar and mustard and warm over a medium heat stirring.

Transfer the dressing to the bowl and pour over the potatoes, season with salt and black pepper.

Gently toss together and serve at once.

This Bacon Potato Salad is always a crowd-pleaser! With tender potatoes, crispy bacon, and a tangy creamy dressing, it's perfect for any gathering.

Bacon Potato Salad

baby potatoes (red, yellow,

-8slices bacon,

eggs,

red onion, finely diced

celery, finely diced, optional

green onions, sliced

chopped,

mayonnaise

sour cream

Dijon mustard

honey, optional

garlic powder

smoked paprika

Salt and freshly cracked black pepper

Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 12-15 minutes or until fork-tender. Drain and set aside to cool slightly.

While the potatoes cook, fry the bacon in a skillet over medium heat until crispy. Remove the bacon and place the slices on a paper towel to cool. Then, crumble them into small pieces.

Add the mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar, honey (if using), garlic powder, smoked paprika, salt, and pepper to a large bowl. Whisk until smooth.

Add the slightly cooled potatoes to the bowl with the dressing. Toss to coat evenly. Fold in the bacon, red onion, celery, green onions, and parsley. Gently mix in the chopped hard-boiled eggs if using.

Cover and refrigerate the salad for at least 1 hour (up to 24 hours). This allows the flavors to meld together.

Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra parsley and crumbled bacon if desired.

Creamy Egg Potato Salad: buttery Yukon Gold potatoes and soft-boiled eggs tossed in a tangy mayo-and-sour-cream dressing, finished with crispy bacon and green onions for crunch — a make-ahead summer side that's better than store-bought.

Irresistible Creamy Egg Potato Salad with Crispy Bacon

Yukon Gold potatoes,

eggs

½ teaspoon salt, plus more for the cooking water

black pepper

parsley

Bake the bacon on a rimmed sheet pan at 400°F for 18 to 20 minutes, until deeply golden and crisp. Drain on paper towels, cool completely, then crumble and refrigerate until serving.

Cover the potato chunks with cold water by about an inch, then stir in a generous amount of salt (about 1 tablespoon per 2 quarts). Bring to a boil, reduce to a steady simmer, and cook 10 to 12 minutes, until a fork slides in easily but the edges still hold their shape.

Lower the eggs into a second pot of gently boiling water and cook for 10 to 11 minutes. Transfer them straight to an ice bath for 5 minutes so the yolks stay creamy and the shells slip off easily, then peel and roughly chop.

Drain the potatoes well and let them steam dry in the colander for about 10 minutes, until warm rather than hot. I never skip this rest, because hot potatoes can melt the dressing and turn the salad greasy.

Whisk the mayonnaise, sour cream, Dijon, apple cider vinegar, garlic powder, ½ teaspoon salt, and black pepper in a large mixing bowl until completely smooth and glossy.

Add the warm potatoes, chopped eggs, green onions, and parsley, then fold gently with a spatula until everything is coated. Stir lightly rather than vigorously so the potatoes stay in distinct chunks instead of breaking down into mash.

Chill, covered, for at least 1 hour so the flavors meld and the dressing thickens. Taste, adjust with a pinch of salt or pepper if needed, then fold in the crumbled bacon right before serving to keep it crisp.

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