Potato salad with bacon

Here’s a detailed and flavorful recipe for Potato Salad with Bacon that balances creamy, tangy, and smoky flavors perfectly. I’ll break it down step by step so it’s easy to follow.

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Ingredients (Serves 6–8)

For the salad:

• 2 pounds (about 900g) potatoes, Yukon Gold or red potatoes are best

• 6–8 slices bacon

• 3 large eggs (optional, for extra richness)

• 1 small red onion, finely chopped

• 2–3 celery stalks, finely chopped

• 2–3 green onions, sliced

• 1/2 cup dill pickles or pickle relish, chopped (optional)

For the dressing:

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 tablespoon apple cider vinegar

• 1 teaspoon sugar (optional, balances tang)

• Salt and black pepper, to taste

• Fresh dill or parsley for garnish

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Instructions

1. Cook the potatoes

1. Wash and peel the potatoes (peeling optional if you like a rustic texture).

2. Cut them into bite-sized cubes (about 1-inch).

3. Place in a large pot, cover with cold water, and add a pinch of salt.

4. Bring to a boil, then simmer for 10–15 minutes, until fork-tender but not falling apart.

5. Drain and set aside to cool slightly.

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2. Cook the bacon

1. Cut bacon into small pieces.

2. In a skillet over medium heat, cook until crispy (about 6–8 minutes).

3. Transfer to a paper towel-lined plate to drain. Reserve a teaspoon of bacon fat for extra flavor if desired.

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3. Boil the eggs (optional)

1. Place eggs in a small pot and cover with cold water.

2. Bring to a boil, then turn off the heat and cover. Let sit 10–12 minutes.

3. Cool under cold running water, peel, and chop roughly.

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4. Make the dressing

1. In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.

2. Taste and adjust seasoning. A little extra vinegar adds tang.

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5. Assemble the salad

1. In a large bowl, combine potatoes, bacon, chopped eggs, red onion, celery, green onions, and pickles if using.

2. Pour dressing over the salad and gently fold to coat everything evenly. Avoid smashing the potatoes.

3. Chill in the refrigerator for at least 1 hour to let flavors meld.

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6. Serve

• Garnish with fresh dill or parsley before serving.

• Can be served cold or at room temperature.

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Tips for Success

• Potato choice matters: Yukon Gold holds its shape and is creamy, while red potatoes have a firm texture.

• Bacon fat: Adding a teaspoon of reserved bacon fat to the dressing enhances the smoky flavor.

• Prep ahead: Potato salad tastes better if made a few hours ahead or the night before.

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If you want, I can also give a smoky-sweet variation with caramelized onions and maple syrup that makes this potato salad extra irresistible.

Do you want me to provide that version too?