Easy Creamy Potato Salad With Bacon And Cheese Recipe: Made using baby potatoes, this creamy potato salad is topped with hard-boiled eggs, bacon, and chives. There aren’t many more delicious potato salads than this one!
The lovely baby potato is usually my first choice when it comes to potatoes for a potato salad. To give them a slight twist, I prefer to cut them into 1/4-inch rounds. That being said, you could just quarter, half, or leave them whole. Simply leave the skins on for added flavor, and modify the boiling times as necessary. You could also use any other starchy or waxy potato in its place.
Easy Creamy Potato Salad With Bacon And Cheese Recipe
Ingredients (check list):
- 2lb / 1kg Baby Potatoes
- 1/2lb / 250g Bacon
- 3 Eggs,
- 1 cup / 240g Full Fat Mayo
- 1/4 cup / 60g Sour Cream
- 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
Cut the potatoes into quarter-inch rounds and drop them into a big pot of cold water with a teaspoon of salt. After bringing to a boil,
simmer for 7 to 10 minutes, or until tender to the fork. Avoid overcooking them as this will make them mushy. Empty (do not rinse), allow to air dry, and allow to cool fully to room temperature (this is crucial!).
While the potatoes are boiling, cook the bacon according to your taste and chosen way. After letting it cool fully, dice. Using your favorite method, hard boil the eggs, then peel and dice (or use the approach with the wire rack in the video).
Mayo, sour cream, dijon mustard, sugar, lemon juice, chives, parsley, white pepper, and 1/2 tsp salt (or to taste) should all be combined in a small basin.
Add the potatoes, egg, bacon, red onion, and sauce to a bigger bowl. Gently fold to coat completely.
I suggest putting it in the refrigerator ahead of time so the flavors can meld. Garnish with an additional pinch of chives and savor!
Notes:
Add eggs to a pot and cover with cold water.
Bring to boil until the eggs start dancing, then immediately turn off the heat and pop the lid on.
Leave for exactly 10mins, then transfer eggs to a bowl of ice water (to stop the cooking process).
Once cool enough to handle, peel away the shell.
You can dice them once cool, or press them through a wire rack above the bowl as I do in the video.
Cooling – It’s important to let your potatoes steam dry and definitely don’t rinse them with cold water. I know it’s tedious to wait for them to cool to room temp, but it ensures the excess heat from the potatoes doesn’t warm the saucy and turn it greasy/gloopy. You’ll also lose some flavor by rinsing them and they’ll lose their fluffy interior.
Sugar Sub – Feel free to sub honey for sugar for a slightly different flavour dynamic. Goes nicely with the mustard in the dressing.
Salt – the 1st tsp in the water is a must (nothing worse than a bland potato, especially in a potato salad). The second 1/2 tsp just work to taste.
Nutrition
- Fat 36.27g 56%
- Saturated Fat 4.696g 23%
- Trans Fat 0.052g
- Polyunsaturated Fat 12.706g
- Monounsaturated Fat 6.615g
- Cholesterol 246mg 82%
- Sodium 672mg 28%
- Potassium 713mg 20%
- Carbohydrates 21.71g 7%
- Fiber 2.7g 11%
- Sugar 1.75g 2%
- Protein 9.88g 20%
- Vitamin A 600IU12%
- Vitamin C 25.6mg31%
- Calcium 50mg5%
- Iron 2.2mg12%