Bacon Potato Salad

Bacon Potato Salad

from insanelygoodrecipes.com
25 min

This creamy bacon potato salad is always a hit at any gathering! With tangy, savory, and slightly sweet flavors, it's a guaranteed crowd-pleaser.

Ingredients

  • 2 pounds baby potatoes (red, yellow, or mixed), halved or quartered
  • 6 -8slices thick-cut bacon, cooked and crumbled
  • 3 large eggs, hard-boiled and chopped, optional
  • 1/3 cup red onion, finely diced
  • 1/4 cup celery, finely diced, optional
  • 3 green onions, sliced
  • 1/4 cup fresh parsley, chopped, plus extra for garnish
  • 3/4 cup mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly cracked black pepper to taste

Directions

  1. 1

    Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 12-15 minutes or until fork-tender. Drain and set aside to cool slightly.

  2. 2

    While the potatoes cook, fry the bacon in a skillet over medium heat until crispy. Remove the bacon and place the slices on a paper towel to cool. Then, crumble them into small pieces.

  3. 3

    Add the mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar, honey (if using), garlic powder, smoked paprika, salt, and pepper to a large bowl. Whisk until smooth.

  4. 4

    Add the slightly cooled potatoes to the bowl with the dressing. Toss to coat evenly. Fold in the bacon, red onion, celery, green onions, and parsley. Gently mix in the chopped hard-boiled eggs if using.

  5. 5

    Cover and refrigerate the salad for at least 1 hour (up to 24 hours). This allows the flavors to meld together.

  6. 6

    Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra parsley and crumbled bacon if desired.