Description
A creamy and savory twist on traditional potato salad, featuring hearty potatoes, smoky bacon, and a tangy dressing that complements grilled steaks and more.
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: Start by placing the cubed russet potatoes in a large pot. Cover them with cold salted water and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain well and let cool in a colander.
- Make the dressing: While the potatoes are cooking, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika in a small bowl until smooth.
- Combine the salad: In a large bowl, gently mix the cooled potatoes, chopped hard-boiled eggs, diced celery, finely chopped red onion, crumbled bacon, and chopped chives.
- Dress and chill: Pour the dressing over the potato mixture. Gently fold everything together until evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Notes
For best results, ensure potatoes are fork-tender, and allow them to cool completely before dressing.