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Creamy Potato Salad with Bacon and Chives

creamy potato salad with bacon and chives - featured image
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A creamy, smoky, and fresh potato salad perfect for summer BBQs, featuring crispy bacon, fresh chives, and a tangy dressing with mayonnaise and sour cream.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1 teaspoon salt (for boiling water)
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60g) sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar (optional)
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 3 tablespoons fresh chives, finely chopped
  • 2 celery stalks, finely diced (optional)
  • 1 small red onion, finely minced (optional)

Instructions

  1. Place the cubed Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-12 minutes or until potatoes are just tender when pierced with a fork but not falling apart.
  2. Drain potatoes in a colander and let them cool slightly. You can speed this up by spreading them on a rimmed baking sheet and letting them air out for 15 minutes. Avoid rinsing to keep the starch for dressing adhesion.
  3. While potatoes cook, heat a skillet over medium heat. Add bacon slices in a single layer and cook until crisp, about 4-5 minutes per side. Transfer cooked bacon to a paper towel-lined plate to drain excess fat, then crumble once cool.
  4. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, black pepper, and sugar (if using). Taste and adjust seasoning as needed.
  5. Gently fold the warm potatoes into the dressing. Add crumbled bacon, chopped chives, diced celery, and minced red onion. Toss carefully to combine without mashing the potatoes.
  6. Cover the salad and refrigerate for at least 1 hour to let flavors meld. Before serving, give it a gentle stir and adjust salt and pepper if needed. Garnish with extra chives or bacon bits.

Notes

Use Yukon Gold potatoes for best texture. Avoid overcooking potatoes to prevent mushiness. Warm potatoes absorb dressing better. Cook bacon slowly over medium heat for crispiness. Chill salad for at least 1 hour before serving to meld flavors. Handle potatoes gently to avoid breaking them. For a lighter version, substitute sour cream with Greek yogurt. Bacon can be swapped with smoked turkey bacon or omitted for vegetarian option.

Nutrition

Keywords: potato salad, creamy potato salad, bacon potato salad, summer BBQ side, chives, easy potato salad, picnic recipe

Find it online: https://nanarecipes.info/creamy-potato-salad-with-bacon-and-chives-easy-recipe-for-perfect-summer-bbq/