Easy Creamy Potato Salad With Bacon And Cheese – Easiest Recipe Ever :- As far as I’m concerned, this recipe for a light and easy potato salad is among the very finest I’ve ever tried.
Easy Creamy Potato Salad With Bacon And Cheese – Easiest Recipe Ever
A straightforward and nutritious potato salad that is stuffed with bacon, eggs that have been hard-boiled, fresh chives, and a mustard sauce that is created with Greek yogurt, making it the ideal side dish for those summer barbecue gatherings this summer.
Ingredients
- 2lb / 1kg Baby Potatoes
- 1/2lb / 250g Bacon
- 3 Eggs,
- 1 cup / 240g Full Fat Mayo
- 1 heaped tbsp Fresh Chives, finely diced (plus extra to garnish)
- 1 heaped tbsp Fresh Parsley, finely diced
- 1 tbsp Dijon Mustard
- 1/2 Lemon, juice only
- 1/2 small Red Onion, finely diced
- 1/2 tsp Sugar, or to taste
- 1 tsp + 1/2 tsp Salt, or to taste
- 1/4 tsp White Pepper, or to taste
Instructions
One teaspoon of salt should be added to a big saucepan of cold water, and the potatoes should be sliced into quarter-inch circles. Bring to a boil and continue cooking for approximately seven to ten minutes, or until the meat can be easily pierced with a fork.
Make sure not to overcook them, as they will get mushy. Drain the liquid (do not rinse it), then let it to steam dry and finish cooling to room temperature (this is very crucial!).
Also see :- No Chill Gingerbread Cookies – Easiest Recipe Ever
While the potatoes are boiling, prepare the bacon in the manner of your choice and to the degree of flavor and texture that you desire. After allowing it to totally cool, dice it. To prepare the eggs, first hard-boil them using the method of your choice, then peel and dice them (or use the wire rack method as is seen in the video).
Mayonnaise, sour cream, dijon mustard, sugar, lemon juice, chives, parsley, white pepper, and a half teaspoon of salt (or to taste) should be mixed together in a small bowl together. Combine the potatoes, egg, bacon, red onion, and sauce in a bigger bowl. Add the potatoes to the mixture. Fold gently until the fabric is completely covered.
It is highly recommended that you place it in the refrigerator in advance so that the flavors can combine. Enjoy to the fullest with an additional sprinkling of chives on top!
Nutrition
- Amount Per Serving
- Calories 451Calories from Fat 326
- Fat 36.27g56%
- Saturated Fat 4.696g23%
- Trans Fat 0.052g
- Polyunsaturated Fat 12.706g
- Monounsaturated Fat 6.615g
- Cholesterol 246mg82%
- Sodium 672mg28%
- Potassium 713mg20%
- Carbohydrates 21.71g7%
- Fiber 2.7g11%
- Sugar 1.75g2%
- Protein 9.88g20%
- Vitamin A 600IU12%
- Vitamin C 25.6mg31%
- Calcium 50mg5%
- Iron 2.2mg12%
Notes
Eggs Hard-Boiling – I am aware that everyone has their own way for turning eggs into hard-boiled eggs, but here is mine: After adding the eggs to the pot, cover it with cold water. After bringing the mixture to a boil until the eggs begin to move, immediately remove the pot from the heat and cover it with the lid.
Allow the eggs to sit for precisely ten minutes, and then immediately place them in a bowl filled with ice water to halt the cooking process. As soon as the temperature is low enough to handle, remove the shell.
Once they have cooled, you may either dice them or press them through a wire rack that is placed above the bowl, as I demonstrate in the video.
Cooling: It is strongly recommended that you do not rinse your potatoes with cold water and instead allow them to dry via the process of steaming. I am aware that waiting for them to cool to room temperature is a tiresome process; however, doing so guarantees that the unnecessary heat from the potatoes does not warm the sauce, causing it to become greasy or gloopy.
If you rinse them, you will not only lose some of their flavor, but you will also lose the fluffy interior that they have. Sugar Substitute: A somewhat different flavor dynamic can be achieved by substituting honey for sugar. Feel free to do so. This complements the mustard that is in the dressing quite well.
The first teaspoon of salt that is added to the water is an absolute must (there is nothing more disappointing than a potato that is tasteless, especially when it is used in a potato salad). You can adjust the second half teaspoon to your liking. Calories, assuming that there is 1.5 teaspoons of salt and that the entire meal is taken by eight persons.
