A creamy and tangy potato salad that's perfect for picnics and barbecues, featuring classic ingredients like potatoes, eggs, and mayonnaise, and enhanced with fresh herbs and optional bacon.
Ingredients
Scale:
2 pounds Yukon Gold or red potatoes, scr믭 and cubed
4 large hard-boiled eggs, peeled and chopped
1 cup mayonnaise
2 tablespoons Dijon or yellow mustard
2 stalks celery, finely chopped
1 small red onion, diced
1/2 cup chopped dill pickles
1 tablespoon apple cider vinegar
1 tablespoon sugar
Salt & Pepper to taste
1/4 cup chopped dill, parsley, or chives
4 slices bacon, cooked and crumbled (optional)
Instructions
Place cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender but not mushy. Drain and let cool completely.
In a large bowl, mix mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth. Taste and adjust seasoning as needed.
Add cooled potatoes, eggs, celery, onion, and pickles to the bowl with the dressing. Gently fold to combine.
Stir in your choice of dill, parsley, or chives.
For a smoky touch, fold in crumbled bacon.
Cover and chill the potato salad in the refrigerator for at least 1 hour before serving.
