Description
This Bacon Potato Salad delivers a perfect balance of smoky, salty crunch and creamy, tender potatoes in every single bite. With high-impact flavors that come together in under 30 minutes, it is the ultimate crowd-pleaser for any meal.
Ingredients
Scale
3 lbs Yukon Gold Potatoes
8–10 slices Thick-Cut Baco
1/2 cup Red Onio
1/2 cup Mayonnaise
1/4 cup Greek Yogurt
1 tablespoon Dijon Mustard
2 teaspoons Apple Cider Vinegar
3 tablespoons Fresh Chives
Salt and Black Pepper to taste
Instructions
- Boil the Potatoes: Place your cubed Yukon Gold potatoes into a large pot and cover them with cold water by at least an inch. Add a generous pinch of salt. Bring the water to a boil, then reduce the heat and simmer for 10 to 12 minutes until tender but not falling apart
- Cook the Bacon: While the potatoes boil, place your bacon slices in a cold skillet. Turn the heat to medium and fry until the bacon is deeply browned and crispy. Transfer the bacon to a paper towel-lined plate to drain. Once cooled, crumble it into small pieces
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper
- Combine and Cool: Drain the potatoes and let them steam-dry for about two minutes. While they are still warm, toss them gently into the dressing bowl
- Add the Mix-ins: Fold in the crumbled bacon, diced red onion, and fresh chives gently
- Chill and Serve: Serve immediately if preferred warm, or chill in the refrigerator for at least 30 minutes for best flavor
Notes
For a lighter version, swap mayonnaise with more Greek yogurt.
To retain consistency in cooking, ensure potato cubes are of the same size.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 19 mg