Description
A hearty and flavorful potato salad that combines creamy textures with smoky flavors, perfect for barbecues and potlucks.
Ingredients
- 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: Begin by placing the 2 pounds of cubed russet potatoes in a large pot. Cover them with cold salted water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork. Once done, drain well in a colander and allow to cool.
- Make the Dressing: While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together 1 cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, and the salt, pepper, garlic powder, and paprika. Mix until the mixture is smooth and well combined.
- Combine the Salad: In a large mixing bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup of finely chopped red onion, 6 slices of crumbled bacon, and 2 tablespoons of chives.
- Dress and Chill: Pour the dressing over the potato mixture. Carefully fold everything together until all the ingredients are evenly coated with the dressing. Cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld beautifully.
Notes
Choose russet potatoes for fluffy texture, avoid overcooking, and be gentle when mixing to maintain potato integrity.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American