Imagine a side dish that combines the crispy, savory crunch of bacon with creamy, perfectly cooked potatoes – a mouthwatering symphony of flavors that will have everyone at your table begging for seconds! This Delicious Crispy Bacon Potato Salad isn't just another ordinary side dish; it's a game-changing recipe that transforms a classic summer staple into an irresistible culinary masterpiece that will elevate any meal from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups potatoes, diced
- 6 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Wash and dice potatoes into uniform 1/2-inch cubes, ensuring they are roughly the same size for even cooking.
- Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt to the water for flavor.
- Bring potatoes to a boil over high heat, then reduce to medium-high and cook for 10-12 minutes until tender but not mushy. Test doneness by piercing with a fork.
- While potatoes are cooking, cook bacon in a skillet over medium heat until crisp and golden brown, about 7-8 minutes. Transfer to paper towels to drain and cool.
- Drain cooked potatoes in a colander and let them cool for 5-10 minutes at room temperature, allowing excess moisture to evaporate.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, salt, and pepper to create a creamy dressing.
- Crumble cooled bacon into small pieces and chop green onions finely.
- Gently fold cooled potatoes into the dressing, ensuring each potato is evenly coated.
- Add crumbled bacon and green onions to the potato mixture, stirring gently to distribute ingredients.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra green onions if desired.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape after cooking.
- Salt your potato water: Adding salt to the boiling water helps season the potatoes from the inside out.
- Cool potatoes slightly before mixing: This prevents the mayonnaise from breaking down and keeps the texture creamy.
- Crisp your bacon thoroughly: Ensure bacon is cooked until golden and crisp for maximum flavor and crunch.
- Let the salad rest: Refrigerating for at least 30 minutes allows the flavors to meld and develop a more complex taste.
- Don't overdress: Add dressing gradually to control the consistency and prevent a soggy salad.
- Serve chilled: This potato salad is best enjoyed cold, making it perfect for picnics and summer gatherings.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 30mg
