Potato Salad With Mustard Dressing and Bacon

Potato salad is a beloved side dish that is perfect for picnics, barbecues, or any gathering. This recipe for classic potato salad combines tender potatoes with a creamy and flavorful dressing, creating a dish that is both comforting and satisfying. The combination of mayonnaise, mustard, and vinegar adds a tangy and zesty kick to the salad, while the addition of bacon, eggs, and vegetables provides a delightful mix of textures and flavors. Whether served as a side dish or enjoyed on its own, this classic potato salad is sure to be a crowd-pleaser. Follow the simple instructions below to prepare this delicious and timeless recipe.

Leftover potato salad can be stored in an airtight container in the refrigerator for up to three days. Its flavors may develop even more as it sits, making it even tastier the next day.

This classic potato salad is a timeless recipe that brings together the comforting flavors of potatoes, bacon, eggs, and a creamy dressing. It’s a versatile dish that pairs well with grilled meats, sandwiches, or as part of a summer buffet. Enjoy the simple pleasure of this delicious and satisfying side dish.

INGREDIENTS:

• 1 1/2 cups mayonnaise
• 1/2 cup coarse grain mustard or 1/2 cup mustard, your favorite
• 1/4 cup cider vinegar
• 3 garlic cloves, minced
• Salt and pepper, to taste
• 1 lb bacon
• 5 lbs white potatoes, peeled if desired, cut into 3/4 inch pieces
• 4 stalks celery, sliced thin
• 6 green onions, sliced thin
• 1 1/2 cups red onions, chopped
• 9 hard-boiled eggs, peeled and chopped

INSTRUCTIONS:

1. In a bowl, whisk together the mayonnaise, mustard, minced garlic, and cider vinegar until well combined. Season with salt and pepper according to your taste preferences. Cover the dressing and refrigerate it while you prepare the other ingredients.
2. Cook the bacon in a sauté pan over medium heat until crispy. Once cooked, remove the bacon from the pan and drain it on paper towels. Once cooled, crumble the bacon into small pieces and set it aside.
3. Boil the peeled and cut white potatoes in a pot of salted water until they become tender. Drain the potatoes and transfer them to a large bowl. Allow them to cool for about 15 minutes.
4. To the cooled potatoes, add the chopped hard-boiled eggs, sliced celery, sliced green onions, chopped red onions, and the crumbled bacon.
5. Pour the prepared dressing over the potato mixture. Gently toss the ingredients until they are well coated with the dressing. Taste and adjust the seasoning with salt and pepper if needed.
6. Cover the bowl with plastic wrap and refrigerate the potato salad for at least an hour to allow the flavors to meld together and the salad to chill.
7. Before serving, give the potato salad a final toss to ensure that the dressing is evenly distributed.
8. Serve the classic potato salad chilled and enjoy it as a delicious side dish or as a standalone meal.

VARIATIONS:

• Herb Potato Salad: Add a burst of fresh herbs to your potato salad by mixing in a handful of chopped herbs such as parsley, dill, or chives. The herbs will add a refreshing and aromatic flavor to the salad.

• Dijon Mustard Potato Salad: Swap out the coarse grain mustard for Dijon mustard in the dressing to give your potato salad a slightly tangier and smoother taste. This variation adds a touch of sophistication to the dish.

• Pickle Potato Salad: For a tangy and crunchy twist, chop up some dill pickles and add them to the potato salad. The pickles will provide a zesty kick and a delightful texture to each bite.