Description
A creamy and savory potato salad with crispy bacon and fresh veggies, perfect for summer barbecues and potlucks.
Ingredients
- 2 pounds potatoes
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup celery, diced
- 1/2 cup green onions, sliced
- 1/2 cup cooked bacon, crumbled
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
- Chop the cooled potatoes into bite-sized pieces.
- Whisk together the mayonnaise, Dijon mustard, and apple cider vinegar in a large bowl.
- Add the chopped potatoes, diced celery, sliced green onions, and crumbled bacon to the dressing mixture.
- Season generously with salt and black pepper.
- Toss everything together gently until well coated with the dressing.
- Cover and refrigerate for at least one hour before serving.
Notes
Use Yukon Gold or red potatoes for a creamy texture. Consider adding diced pickles or hard-boiled eggs for extra flavor.