Description
A robust, creamy, and tangy potato salad loaded with crispy bacon and fresh herbs, perfect for steak night.
Ingredients
3 lbs Red Bliss potatoes, cubed
8 slices thick-cut bacon, cooked and crumbled
3 hard-boiled eggs, chopped
1/2 cup red onion, finely diced
1/2 cup celery, diced
1 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/4 cup fresh chives, minced
1/2 tsp smoked paprika
Salt and black pepper to taste
Instructions
Step 1: Boil the cubed potatoes in salted water for 10-12 minutes until tender but firm.
Step 2: Drain and cool the potatoes completely to room temperature.
Step 3: In a small bowl, mix mayonnaise, mustard, vinegar, and spices to create the dressing.
Step 4: Combine potatoes, bacon, eggs, onion, and celery in a large bowl.
Step 5: Fold in the dressing and fresh chives until evenly coated.
Step 6: Refrigerate for at least 4 hours before serving to allow flavors to meld.
Notes
For extra flavor, toss the warm potatoes in a tablespoon of pickle juice before cooling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
