Description
A creamy, flavor-packed side dish perfect for complementing grilled meats and summer BBQs.
Ingredients
Scale
- 2 lbs of Baby Potatoes
- 4 slices of Bacon
- 1 cup of Mayonnaise
- 2 tablespoons of Dijon Mustard
- 1 tablespoon of Apple Cider Vinegar
- 1 cup of Celery, diced
- 1/2 cup of Green Onions, chopped
- 1/2 cup of Pickles, diced
- Salt and Pepper to taste
Instructions
- Prepare the potatoes by washing them well, placing them in a large pot, covering with cold water, and adding salt.
- Boil the potatoes for about 15-20 minutes or until fork-tender.
- Meanwhile, cook the bacon in a skillet over medium heat until crispy, then chop into small bits.
- Make the dressing by whisking together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a large mixing bowl.
- Chop the celery, green onions, and pickles while the potatoes are boiling and bacon is cooking.
- Combine the warm potatoes with the dressing, folding gently to coat.
- Add the crispy bacon, diced celery, green onions, and pickles, mixing until evenly combined.
- Chill in the refrigerator for at least one hour before serving.
Notes
For a lighter version, you can swap half of the mayonnaise with Greek yogurt. Make the potato salad a day ahead for better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Keywords: potato salad, side dish, BBQ, summer, creamy salad