Description
A creamy and crunchy salad that combines tender potatoes, crispy bacon, and a tangy dressing, perfect for summer gatherings.
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 the cubed russet potatoes in a large pot, cover with cold salted water, and bring to a gentle boil. Simmer for 15-20 minutes until fork-tender. Drain and cool.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika until smooth.
- Combine the Salad: In a large mixing bowl, gently combine the cooled potatoes, hard-boiled eggs, celery, red onion, crumbled bacon, and chives.
- Dress and Chill: Pour the dressing over the potato mixture and fold gently. Cover and refrigerate for at least 1 hour to allow flavors to meld.
Notes
This salad tastes even better the next day when the flavors have had time to develop. Avoid overcooking the potatoes to maintain their texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 100mg