Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 6 slices bacon, cooked and crumbled
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 green onions, thinly sliced
- 2 tbsp. chopped fresh parsley
Special Equipment Needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. In a large pot, boil the potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
3. Add the cooled potatoes, crumbled bacon, chopped eggs, sliced green onions, and chopped parsley to the mixing bowl. Use a rubber spatula to gently fold the ingredients together until evenly coated with the dressing.
4. Cover the potato salad and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Boil potatoes in salted water until tender.
Serving size:
- This recipe makes 6-8 servings.
Nutritional information:
- Calories: 330
- Fat: 22g
- Carbohydrates: 24g
- Protein: 9g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Red potatoes or Yukon gold potatoes can be used instead of regular potatoes.
- Chopped chives can be used instead of green onions.
Variations:
- Add diced celery or red bell pepper for extra crunch.
- Use turkey bacon instead of regular bacon for a healthier option.
- Add a tablespoon of horseradish for a spicy kick.
Tips and Tricks:
- Be sure to let the potatoes cool before adding them to the dressing to prevent the dressing from becoming too runny.
- Cook the bacon until crispy for maximum flavor.
- Use a whisk to ensure the dressing is smooth and well combined.
Storage Instructions:
- Store the potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This potato salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the potato salad in a large bowl or on a platter garnished with additional chopped parsley.
Garnishes:
- Garnish with additional chopped parsley or sliced green onions.
Pairings:
- This potato salad pairs well with grilled chicken or burgers.
Suggested Side Dishes:
- Serve with corn on the cob or a green salad.
Troubleshooting Advice:
- If the dressing is too thick, add a tablespoon of milk to thin it out.
- If the potato salad is too dry, add a tablespoon of mayonnaise or sour cream.
Food Safety Advice:
- Be sure to refrigerate the potato salad promptly after serving to prevent bacterial growth.
Food History:
- Potato salad is a classic American dish that originated in the mid-19th century.
Flavor Profiles:
- This potato salad is creamy and tangy with smoky bacon and savory hard-boiled eggs.
Serving Suggestions:
- Serve this potato salad as a side dish at a summer barbecue or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A