Yield: 8 people
Classic Creamy Potato Salad with Bacon
How to Make Classic Creamy Potato Salad with Bacon: A Side Dish Favorite
Ingredients
- 1 lb small yellow potatoes, each potato cut into 4 equal sized pieces
- 2 garlic cloves, kept whole
- 2 bay leaf
- 1 celery stock, small dice
- 3 small green onions, small chop (aka scallions)
- 2 to 3 tablespoons fennel fronds or fresh dill
- 1/3 cup mayo, preferably Hellmann’s
- 1-2 tbsp dijon mustard, to taste
- Lemon juice from a quarter lemon
- 1/5 lb bacon, diced (100 g)
- salt, diamond crystal or similar; to taste and season the water
- olive oil or similar, for cooking to bacon
Equipment
- 1 medium pot
- 1 medium saute pan
- 1 pasta strainer
- 1 cutting board
- 1 knife
Instructions
- After preparing all of the ingredients fill up a medium pot with enough water to cover the potatoes by 1-2 inches.
- Set the pot on the stove, turn on the burner to high and add the bay leaf, garlic, and 1-2 tbsp of salt.
- While the water heats up place the saute pan on a different burner and turn on the burner to medium. Add olive oil.
- Once the pan is warm add the bacon. Cook the bacon for 5-10 minutes until it is lightly browned and cooked through.
Once the water is boiling add the potatoes and cook for 15 minutes with the garlic and bay leaf.- After 15 minutes drain the potatoes into a pasta strainer that is set inside your sink. Run some cool water over the potatoes to help stop further cooking. Let cool for 5 minutes.
In a large bowl add the mayo, mustard, celery, green onion, fennel or dill, lemon juice, bacon, and potatoes.
Mix all of the ingredients together. Cover the bowl with saran wrap and place inside the refrigerator for at least 30 minutes. This can be made the day before for any BBQs or large gatherings.
When your main dish is ready, serve the creamy potato salad alongside.
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