Potato Salad with Bacon
Creamy Southern-style potato salad with bacon.
Servings 8 servings
Ingredients
- 3 lbs Yukon Gold or red potatoes* cut into ¾ inch cubes
- 3 tablespoons cider vinegar
- 3 eggs
- 4 strips bacon chopped
- ¾ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons dill pickle relish or finely diced dill pickles
- ½ teaspoon Old Bay seasoning or celery seeds
- ½ teaspoon salt and pepper
- 2 celery stalks diced
- ½ small red onion finely chopped
- 2 tablespoons chives or green onions finely chopped
- 2 tablespoons fresh parsley chopped
Instructions
- Place the potatoes in a large saucepan and cover by at least an inch with cold water, and add a large pinch of salt. Bring to a boil. Reduce heat to medium and cook potatoes until they are still firm but can be pierced easily with a fork. Drain and transfer to a bowl. Sprinkle the potatoes wth the cider vinegar and toss gently. Let cool.
- While the potatoes are cooking, place the eggs in a medium saucepan and cover by at least an inch of water. Bring to a boil and remove from the heat. Cover the pot and let it sit for 11-12 minutes. Drain and transfer the eggs to a bowl of cold water to stop the cooking. Peel and chop the eggs.
- While the potatoes and eggs are cooking, place the chopped bacon in a cold skillet and turn heat to medium. Cook until browned and crispy and drain on paper towels. Transfer 1 tablespoon of the bacon grease to a large bowl.
- To the bacon grease, add the mayonnaise, Dijon mustard, relish, Old Bay, salt, and pepper. Whisk to combine.
- To the dressing, add the potatoes, celery, onion, chives and parsley, and toss gently to combine. Fold in the eggs and bacon. Season to taste with additional salt and pepper.
- Refrigerate at least 30 minutes before serving.
Notes
*Potatoes can be peeled or unpeeled.