Description
This creamy potato salad is a crowd-pleaser withtender red potatoes, crispy bacon, and a blend of hard-boiled eggs and freshvegetables. With a tangy dressing, it’s perfect for gatherings, barbecues, oras a comforting side dish.
Ingredients
Scale
- 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!
Notes
- Make Ahead: This salad tastes even better after chilling overnight.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Variations: Try adding chopped pickles, paprika, or fresh dill for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Boiled & Mixed
- Cuisine: American