Welcome to the most talked-about potato salad recipe on the internet. Whether you’re a Serious Eats aficionado or just someone who loves a good potato salad, this recipe is about to become your go-to.
Why This Recipe Works
- The secret lies in the perfect balance of creamy and tangy flavors, achieved with a homemade dressing that’s both rich and refreshing.
- Using Yukon Gold potatoes ensures a buttery texture that holds up well, making every bite satisfying.
- Incorporating crispy bacon and fresh herbs adds layers of flavor and texture that elevate this dish beyond the ordinary.
Ingredients
- 2 pounds Yukon Gold potatoes, cubed
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 4 strips bacon, cooked and crumbled
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowl
- Whisk
- Knife and cutting board
Instructions
Step 1: Cook the Potatoes
Start by placing your cubed Yukon Gold potatoes in a large pot. Cover them with cold water by about an inch, then bring to a boil over high heat. Once boiling, reduce the heat to medium and let them simmer until tender, about 10-12 minutes. Tip: Test a piece with a fork; it should slide off easily when done.
Step 2: Prepare the Dressing
While the potatoes cook, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar in a mixing bowl. Season with salt and pepper to taste. This creates a creamy, tangy base that will coat the potatoes beautifully.
Step 3: Combine and Chill
Drain the potatoes well and let them cool slightly. Then, gently fold them into the dressing along with the crumbled bacon and chopped chives. Cover and refrigerate for at least an hour to let the flavors meld together. Tip: For the best flavor, let it chill overnight.
Tips and Tricks
For an extra layer of flavor, try roasting the potatoes instead of boiling them. This adds a delightful crispness to the edges. Another tip is to add a teaspoon of sugar to the dressing for a slight sweetness that balances the tanginess. Lastly, if you’re short on time, using pre-cooked bacon can save you a step without sacrificing taste.
Recipe Variations
- For a vegetarian version, omit the bacon and add smoked paprika for a similar depth of flavor.
- Swap out the chives for dill or parsley for a different herbal note.
- Add hard-boiled eggs for a protein boost and extra creaminess.
Frequently Asked Questions
Can I use a different type of potato?
Yes, but Yukon Golds are recommended for their texture and flavor. If you substitute, waxy potatoes like red potatoes are the next best option.
How long can I store this potato salad?
Properly stored in an airtight container, it will last up to 3 days in the refrigerator. The flavors actually improve over time!
Can I make this recipe vegan?
Absolutely! Use vegan mayonnaise and skip the bacon or use a plant-based alternative. The dressing will still be creamy and delicious.
Summary
This potato salad recipe is a crowd-pleaser, combining creamy, tangy, and crispy elements for a dish that’s anything but ordinary. Perfect for picnics, potlucks, or any day you crave something delicious.
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