Description
Classic potluck potato salad with bacon, eggs, and a creamy dressing that chills beautifully.
Ingredients
Scale
- 1 1/2 lbs petite red or white potatoes, cut into fourths
- 2 1/2 teaspoons kosher salt, divided
- 2 to 3 tablespoons apple cider vinegar
- 12 ounces bacon, cooked and crumbled
- 3 to 4 hard-boiled eggs, peeled and coarsely chopped
- 1/2 small red onion, finely diced
- 1/4 cup finely diced celery
- 1/4 cup finely chopped sweet pickles or sweet pickle relish
- 3/4 cup mayonnaise
- 1 tablespoon whole-grain Dijon mustard
- 2 tablespoons bacon grease
- 2 teaspoons granulated sugar
- Pinch ground celery seed
- 1/4 teaspoon black pepper
Instructions
- Add potatoes to a saucepan and cover with cold water.
- Bring to a boil, add salt, and cook until fork tender.
- Drain potatoes and toss with apple cider vinegar.
- Whisk dressing ingredients in a large bowl.
- Fold potatoes, eggs, vegetables, and bacon into dressing.
- Cover and refrigerate until cold.
Notes
- Chill at least 3 hours before serving.
- Taste and adjust salt before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 605
- Sugar: 6g
- Sodium: 820mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 165mg