Best Ever Potato Salad
User Reviews
4.8
Best Ever Potato Salad
Description
This potato salad combines tender red potatoes cooked until fork-tender with crisp bacon, celery, onion, and green bell pepper, providing varied crunch and freshness. A dressing made by whisking mayonnaise, Dijon mustard, sugar, salt, and reserved bacon drippings is blended into the salad, enhancing the flavor with savory and slightly sweet notes.
Chopped hard-boiled eggs add substance and creaminess, rounding out the salad's texture. The ingredients are chilled together for several hours, allowing the flavors to meld fully. This potato salad pairs well with barbecue or picnic meals.
The recipe allows substituting Yukon gold potatoes and shallots if desired. Mayonnaise can be partially replaced with sour cream or Greek yogurt for a tangier taste. Leftovers store well in the refrigerator for several days, and preparation in advance makes it convenient for gatherings.
Ingredients
- 1½ pounds potato cut into small cubes (about 4 cups, red
- 12 ounce Bacon cut into 1-inch pieces, package
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 4 egg peeled and chopped, hard-boiled
- 1 celery finely diced, stalk
- 1 yellow onion finely diced, small
- ½ green bell pepper finely diced, medium size
Instructions
- Boil the potatoes until they are fork tender. (If you're not sure how to boil the potatoes, this is a good resource.) Drain the potatoes and set aside.
- Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet and remove the pan from heat.
- Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.
- In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
- Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.
Notes
- Yukon gold potatoes may be used as an alternative to red potatoes for this salad.
- A shallot can replace the diced onion if preferred.
- Mayonnaise can be substituted partially or fully with sour cream or plain Greek yogurt for a more tangy dressing.
- Potato salad can be prepared up to one day in advance and refrigerated before serving.
- Store leftovers covered in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 22g | 7% |
| Protein | 14g | 28% |
| Fat | 47g | 72% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 173mg | 58% |
| Sodium | 1032mg | 43% |
| Potassium | 714mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 37mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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