Nothing says comfort food quite like a delicious, creamy potato salad. This recipe takes the classic potato salad up a notch by adding crispy bacon, hard-boiled eggs, and a mix of fresh, crunchy vegetables. The red potatoes provide a tender base, while the creamy mayonnaise and tangy Dijon mustard dressing add a satisfying richness. Sweetened slightly with a touch of sugar and complemented by fresh celery, onion, and green pepper, this potato salad is flavorful, easy to make, and sure to be a hit at any gathering.
Ingredients:
- 1½ pounds red potatoes, cut into small cubes (about 4 cups)
- 12-ounce package bacon, cut into 1-inch pieces
- 3/4 cup (170 g) mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 4 hard-boiled eggs, peeled and chopped
- 1 stalk celery, finely diced
- 1 small yellow onion, finely diced
- 1/2 medium green pepper, finely diced
Instructions:
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with water. Heat the mixture to a boil over medium-high heat, then lower the heat and let it simmer. Cook for about 10–12 minutes or until the potatoes are tender when pierced with a fork. Drain and allow to cool.
- Cook the Bacon: In a large skillet, cook the bacon pieces over medium heat until crispy, about 5–7 minutes.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, granulated sugar, and salt until well combined.
- Assemble the Salad: Add the cooled potatoes, chopped eggs, cooked bacon, celery, onion, and green pepper to the bowl with the dressing. Carefully toss all the ingredients until they are evenly coated.
- Chill and Serve: For best flavor, cover and refrigerate the potato salad for at least 1 hour before serving. Serve chilled and enjoy!
Conclusion:
This classic potato salad with bacon and eggs is a versatile, satisfying dish that pairs well with any main course, from grilled meats to sandwiches. The creamy dressing, mixed with the crunch of fresh vegetables and the smoky flavor of bacon, makes each bite irresistible. Perfect for family gatherings, potlucks, or as a delicious side for your next barbecue, this potato salad is bound to be a favorite.
Classic Creamy Potato Salad with Bacon and Egg
Ingredients
- 1½ pounds red potatoes cut into small cubes (about 4 cups)
- 12- ounce package bacon cut into 1-inch pieces
- 3/4 cup 170 g mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 4 hard-boiled eggs peeled and chopped
- 1 stalk celery finely diced
- 1 small yellow onion finely diced
- 1/2 medium green pepper finely diced
Instructions
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with water. Heat the mixture to a boil over medium-high heat, then lower the heat and let it simmer. Cook for about 10–12 minutes or until the potatoes are tender when pierced with a fork. Drain and allow to cool.
- Cook the Bacon: In a large skillet, cook the bacon pieces over medium heat until crispy, about 5–7 minutes.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, granulated sugar, and salt until well combined.
- Assemble the Salad: Add the cooled potatoes, chopped eggs, cooked bacon, celery, onion, and green pepper to the bowl with the dressing. Carefully toss all the ingredients until they are evenly coated.
- Chill and Serve: For best flavor, cover and refrigerate the potato salad for at least 1 hour before serving. Serve chilled and enjoy!