Description
A creamy, tangy, and savory potato salad packed with bacon, eggs, and flavor. Perfect for any occasion.
Ingredients
1 1/2 lbs petite red or white potatoes, quartered
2 1/2 tsp kosher salt, divided
2–3 tbsp apple cider vinegar
12 oz bacon, cooked and crumbled
3–4 hard-boiled eggs, chopped
1/2 small red onion, finely diced
1/4 cup finely diced celery
1/4 cup finely chopped sweet pickles or relish
3/4 cup mayonnaise
1 tbsp whole-grain dijon mustard
2 tbsp bacon grease (optional)
2 tsp granulated sugar
Pinch of ground celery seed
1/4 tsp black pepper
Instructions
1. Add quartered potatoes to a large pot and cover with cold water.
2. Bring to a boil, add 1 1/2 tsp kosher salt, and cook until fork tender (10–15 min).
3. Drain and return to pot. Stir in vinegar and let sit a few minutes.
4. Prepare dressing by whisking mayo, mustard, sugar, bacon grease, celery seed, pepper, and remaining salt.
5. Chop eggs, onions, celery, and pickles.
6. In a large bowl, add dressing, then layer in potatoes, chopped ingredients, and bacon.
7. Gently mix until well combined. Cover and refrigerate for 3–4 hours before serving.
Notes
You can make this salad a day ahead—flavors deepen overnight. Avoid freezing. Use smoked paprika or dill if skipping bacon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boil, Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 110mg