Creamy Potato Salad With Bacon takes a classic dish and elevates it with the rich, smoky flavor of crispy bacon. The tender potatoes are tossed in a creamy dressing made with mayonnaise, mustard, and a touch of vinegar for tang, creating the perfect balance of flavors. With crunchy celery and green onions for freshness, each bite offers a delightful mix of textures. This hearty and satisfying potato salad is perfect for picnics, barbecues, or as a side dish for any gathering.
Ingredients:
- 2 lbs potatoes (Yukon Gold or red), peeled and cubed
- 6 slices bacon, cooked and crumbled
- ¾ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 celery stalks, diced
- 3 green onions, thinly sliced
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions:
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook the potatoes for 10-12 minutes, or until tender when pierced with a fork. Drain and let cool slightly.
- While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste.
- In a large mixing bowl, gently combine the cooked potatoes, crumbled bacon, celery, and green onions.
- Pour the creamy dressing over the potato mixture and toss gently until everything is well coated.
- Taste and adjust seasoning if needed. If desired, garnish with fresh parsley for a pop of color.
- Chill the potato salad in the refrigerator for at least 30 minutes to let the flavors meld before serving.
Enjoy this creamy, smoky, and satisfying potato salad at your next meal!
