Description
Creamy Bacon Potato Salad
Ingredients
2 lbs baby potatoes, halved
6 slices of bacon, cooked and crumbled
1/4 cup red onion, finely diced
1/2 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tbsp fresh parsley, chopped (plus extra for garnish)
Salt and pepper to taste
Directions
Cook the Potatoes: Boil the baby potatoes in salted water until fork-tender (about 15 minutes). Drain and let cool.
Make the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, parsley, salt, and pepper.
Combine the Salad: Add the cooled potatoes, crumbled bacon, and diced red onion to the dressing. Toss until everything is well coated.
Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra parsley before serving.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: ~280 kcal per serving
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