Description
A comforting and creamy potato salad with crispy bacon and fresh chives, perfect for BBQs and family gatherings.
Ingredients
Scale
- 1.5 lbs baby potatoes
- 4 slices bacon
- 1/4 cup chives, chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Cook the baby potatoes by placing them in a large pot, covering with water and salt. Bring to a boil and then simmer for 15-20 minutes until fork-tender. Drain and cool.
- Prepare the bacon by cooking it in a skillet over medium heat for 6-8 minutes until crispy. Transfer to a paper towel-lined plate.
- Chop the cooled potatoes and add them to a mixing bowl with chopped chives and crumbled bacon.
- Hard-boil eggs by adding them to boiling water for 10-12 minutes, then place in an ice bath to cool before chopping.
- Make the dressing by mixing mayonnaise, mustard, salt, and pepper in a bowl. Adjust seasoning to taste.
- Combine potatoes, eggs, and dressing together in the bowl, and gently fold to mix without mushing the potatoes.
- Chill the potato salad in the refrigerator for at least 1 hour before serving for the best flavor.
Notes
For a vegetarian option, substitute bacon with smoked paprika. This salad can be made a day ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: potato salad, creamy salad, BBQ sides, family recipe, comfort food