Potato Salad with Bacon
Servings 6
Equipment
- Skillet
- Large pot
Ingredients
- 5 slices of bacon, cooked & chopped into bits
- 3 hard-boiled eggs, peeled & chopped
- 1½ lbs Yukon gold potatoes, peeled & cut into 1-inch cubes
- 1½ tbsp red wine vinegar
- ½ cup + 2 tbsp mayonnaise
- 3 tsp Dijon mustard
- Sea salt and freshly cracked pepper, to taste
- ¼-½ cup dill pickles, diced, to taste
- ½ small yellow onion, finely diced
- 2 green onion, sliced
- 2 stalks of celery, finely diced
- Paprika, to taste, to sprinkle on top
- Fresh parsley, for garnish
Instructions
- Cook the bacon in a skillet until crispy. Drain on a paper towel and chop into bits.
- Meanwhile, prepare the hard-boiled eggs-click here for instructions. Once they are hard-boiled, peel & chop.
- While the bacon & eggs are cooking, peel & chop the potatoes into 1-inch pieces. Boil potatoes in a pot of salted water until they are tender (about 10-15 minutes).
- Drain very well and pour into a large bowl. Immediately drizzle the vinegar on top of the hot potatoes and gently toss to coat them evenly. Set aside to allow them to cool completely.
- Combine the mayonnaise and Dijon mustard until creamy and smooth then season it with sea salt and freshly cracked pepper, to taste.
- Add the bacon bits, chopped hard-boiled eggs, dill pickles, onion, green onion, and celery to the cooled potatoes; gently toss.
- Add the mayonnaise mixture and toss to coat evenly; taste and season with sea salt and freshly cracked pepper if needed. Sprinkle paprika on top along with some fresh parsley. Serve and enjoy.
- Sprinkle paprika on top along with some fresh parsley. Serve and enjoy.