Best Ever Potato Salad
This hearty bacon potato salad is a classic side dish that is perfect for any picnic or barbecue. The combination of crispy bacon, creamy dressing, and tender red potatoes creates a flavorful and satisfying salad that is sure to be a hit with everyone. It's easy to make and can be prepared ahead of time, making it a convenient and delicious option for your next gathering.
— Constant Cookbook
Ingredients
- 4 cups cubed red potatoes
- 10 slices bacon, cut into 1-inch pieces
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 4 hard-boiled eggs, chopped
- 1 stalk celery, diced
- 1 small onion, chopped
- ½ medium green pepper, chopped
Instructions
- Boil the potatoes until they are fork tender. (If you're not sure how to boil the potatoes, this is a good resource.) Drain the potatoes and set aside.
- Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet and remove the pan from heat.
- Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.
- In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
- Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.
Prep Time
PT1H
Yield
6 to 8 servings
Nutrition
- Calories: 574 kcal
- Carbohydrate Content: 22 g
- Protein Content: 14 g
- Fat Content: 47 g
- Saturated Fat Content: 11 g
- Cholesterol Content: 173 mg
- Sodium Content: 1032 mg
- Fiber Content: 2 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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