Perfect Potluck Potato Salad
User Reviews
4.8
Perfect Potluck Potato Salad
Description
This potato salad begins by boiling quartered petite or baby potatoes in salted water until tender but not falling apart. After draining, the potatoes are returned to the pot and tossed with apple cider vinegar to impart tang and slight acidity. The dressing is made from mayonnaise, whole-grain Dijon mustard, optional bacon grease for added flavor, granulated sugar, ground celery seed, salt, and pepper. Once combined, the dressing coats the potatoes thoroughly.
The salad is finished by folding in chopped hard-boiled eggs, finely diced red onion, celery, sweet pickles or relish, and crumbled cooked bacon. These additions provide contrasting textures and layers of savory, sweet, and tangy tastes, resulting in a potluck-friendly side dish that holds up well and appeals broadly.
This salad can be prepared a day in advance to allow flavors to meld. Leftovers should be refrigerated in a sealed container and consumed within 3-4 days. For less sweetness, omit the sweet pickles and reduce sugar to one teaspoon. The careful balance of tang and sweet enhances the overall flavor without overpowering the potatoes.
Ingredients
POTATO SALAD
- 1 1/2 lbs potato petite or baby, red or white, cut into 4ths
- 2 1/2 tsp kosher salt divided
- 2-3 Tbsp apple cider vinegar
- 12 oz Bacon cooked and crumbled, package quantity
- 3-4 egg hard-boiled, peeled and coarsely chopped
- 1/2 small red onion peeled and finely diced
- 1/4 cup celery finely diced, 2-3 stalks
- 1/4 cup sweet pickle finely chopped or a few tablespoons of sweet pickle relish
DRESSING
- 3/4 cup mayonnaise
- 1 Tbsp Dijon mustard whole-grain
- 2 Tbsp bacon grease optional, highly recommended
- 2 tsp granulated sugar
- celery seed ground, pinch
- 1/4 tsp black pepper
Instructions
- Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
- Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
- Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
- While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
- Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
- Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.
Notes
- This potato salad can be prepared the night before to enhance flavor melding.
- Store leftovers in a sealed container in the refrigerator for up to 3-4 days.
- Reduce sweetness by omitting sweet pickles and lowering sugar to 1 teaspoon if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 51g | 78% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 147mg | 49% |
| Sodium | 1642mg | 68% |
| Potassium | 690mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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