Description
A creamy, indulgent potato salad elevated with crispy bacon, crunchy celery, and zesty Dijon mustard.
Ingredients
Scale
- 2 pounds russet potatoes (peeled and cubed)
- 4 large hard-boiled eggs (chopped)
- 2 celery stalks (diced)
- ¼ cup red onion (finely chopped)
- 6 slices cooked bacon (crumbled)
- 2 tablespoons fresh chives (chopped)
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Cook the potatoes: Place cubed russet potatoes in a large pot and cover them with cold salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain well and let them cool in your colander.
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika until smooth.
- Combine your ingredients: In a large mixing bowl, gently fold together the cooled potatoes, chopped hard-boiled eggs, diced celery, red onion, crumbled bacon, and chives.
- Dress the salad: Pour the creamy dressing over the potato mixture, and gently fold until every piece is ensconced in that dreamy dressing.
- Chill: Cover and refrigerate for at least 60 minutes before serving.
Notes
Allowing the salad to chill enhances the flavor. Make-ahead tip: prepare a day in advance for intensified flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 280mg