Salad Recipes

It’s a fun twist on a classic potato salad, this bacon potato salad will make you craving for more! Certainly, serve it chilled, this is sure to be a hit side dish for a hot summer day. It can be a perfect dish to whip up on your next backyard barbecue, for instance. It is completely fine to serve it either chilled or at room temperature. In contrast, both has their own different experience. Moreover, serving it chilled makes the bacon fat solidify and thickens the dressing. But it'll definitely melt in your mouth with a delayed release of flavors, truly a pleasant experience. Likewise, serving it at room temp is good, too. As a result, the full flavor of the aromatics, the potatoes, and the saltiness of the bacon plays on your palate at once. Most importantly, it's quite a wonderful thing to stock up on these during summer days when you want a quick bite to eat as it would be good for up to 3-4 days when kept in the fridge in an airtight container. However, if you don't want the fuss of peeling a bunch of potatoes, it's totally fine. So, it is entirely optional and there's no need to peel if you prefer not to. Above all, this dish is a perfect base for when you're feeling a little bit more creative and adventurous. We suggest adding a pinch or two of cayenne pepper if you want a bit of kick in every bite. In addition, if you'd like to learn more easy dishes to whip up on your next picnic, try our Confetti Macaroni Salad. Tip: After cooking your potatoes, allow to cool for up to 1 hour for best results. Bacon Potato Salad Recipe Video How To Make Bacon Potato Salad A fun twist on a classic potato salad, this bacon potato salad will make you want more! Served chilled, this is sure to be a hit side dish for a hot summer day. ½ cup bacon (chopped in pieces)1 ½ lbs potatoes (diced)½ cup sweet pickle relish (including juice)½ cup celery stalk (diced)½ cup red onion (diced)½ cup mayonnaise⅛ teaspoon salt and pepper1 tablespoon dijon mustard4 hard boiled eggs (peeled and chopped) Peel and dice 1 ½ pounds of potatoes. Making the best potato salad is all about using the right potato for this dish. We recommend Yukon or red potatoes, make sure to wash your potatoes well.In a large pot, boil your potatoes for 13-15 minutes or until fork tender. Ensure that the water covers all your potatoes.In a heated skillet, add ½ a cup of chopped bacon.Cook your bacon bits until crispy golden brown. Remove the bacon bits and allow to drain on paper towels. You will want to reserve the bacon fat for sauteing the rest of the ingredients. This adds a smokey, meaty flavor that is sure to be a hit.Throw in ½ a cup of diced red onion into your heated skillet and saute making sure to scrape the brown bits from the skillet.Now, add in your ½ cup diced celery stalks and saute till translucent. Remove from the skillet and set aside for later.In a mixing bowl, add a tablespoon of dijon mustard and ½ cup of mayonnaise. You can always substitute with ¼ cup of sour cream for a healthier version or opt for Greek yogurt.Add ½ a cup of sweet pickle relish to the mixture.Next, season with a teaspoon of smoked paprika powder.Season with salt and pepper.Mix ingredients until fully incorporated.Now, throw in your boiled potatoes and the sauteed vegetables to your dressing.Add your drained bacon bits and boiled eggs. How many boiled eggs you use depends on how much or how little sauce you prefer. We used 2 eggs.Now, throw in ½ a tablespoon of chopped dill.Mix all your ingredients until fully coated with your creamy dressing.There you have it, bacon potato salad. Serve chilled in a bowl and enjoy with family and friends!

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