Description
A delicious and creamy Bacon Potato Salad with a sweet mustard dressing, perfect for gatherings and picnics.
Ingredients
- 2 pounds baby potatoes, halved
- 8 slices bacon, cooked and crumbled
- 1 cup celery, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Place the halved baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender. Drain and let cool.
- In a large mixing bowl, combine the cooled potatoes, crumbled bacon, diced celery, chopped red onion, and parsley.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth.
- Pour the dressing over the potato mixture and gently toss until everything is well coated.
- Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a lighter version, substitute the mayonnaise with more Greek yogurt.
- For added crunch, consider mixing in some diced bell peppers or pickles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg