Dijon Mustard Potato Salad With Bacon
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REVIEWS)
PREP:
15 minutes
TOTAL:
1 hour 5 minutes
SERVES:
8
What is better than a good potato salad? A good potato salad with bacon! This is a recipe that I’ve put together over the years that no matter how much of it I make, I can never seem to have any left over!
This is a great dish to put together for family get togethers, barbecues and any spring time or summer dish that you need want to put together something with a little more love in it!
Prep
The Eggs
If you’re cooking this during Easter or another time of the year when you have hard-boiled eggs around, this is a good way to use a couple! If not, place a couple eggs in a bot then filling it up with water then bring to a boil for about 15 minutes to get some hard-boiled eggs.
Cooking
Save Some Calories
Not that this is the lightest meal in the book, but I opted to use light mayo to save on some calories, you shouldn’t notice any flavor difference, but if you don’t care for the taste of light mayo, using regular mayo is fine too!
Milk
This calls for a small amount of milk, so if you don’t have buttermilk in the house, you can get away with using whole milk. I personally like hint of tartness it adds to the recipe, plus I usually make a batch of buttermilk waffles to help get rid of the rest!
BACON!!
The bacon serving amount is just a suggestion, if you’re a bacon fan, add some more!!!
Adding More…
Feel free to add anything else in this recipe, sometimes I like to throw olive, or some kosher pickles in it, but it just depends on what I have in the fridge.
On To The Recipe
Dijon Mustard Potato Salad with Bacon
Ingredients
- 5-6 medium red potatoes should come out to around 3 lbs
- 3 large hardboiled eggs
- 6 strips bacon or more.. I won't judge
- 1/2 cup green onion
- 3/4 cup chopped celery
- 4 oz fresh dill
- 1/2 cup light mayonaisse the "light" offsets the bacon.
- 3 tbsp course grained dijon mustard
- 1/4 cup buttermilk whole milk works too
- 1 tsp salt
- 1 tsp pepper
Instructions
- Dice your potatoes into 1 inch cubes. I find that slicing the potatoes into 1 inch strips, stacking them, then slicing into 1 inch strips across cubes much faster.
- Place cubed potatoes in a pot with water. The water only needs to be 1 inch higher than the potatoes. Bring to a boil, then let it cook for about 15 minutes.
- While the potatoes are boiling, let's begin cooking the bacon...
- If you don't have hard-boiled eggs, now is a a good time to get those going too!
- Chop the fresh dill
- Add the mayo, buttermilk, mustard, dill, salt and pepper into a container
- Whisk together until its all mixed together
- Check your potatoes. Can you easily stick a fork in them? Then they're done!
- Strain the potatoes, then cover with a towel letting them sit for another 10 minutes or so.
- While the potatoes are sitting, chop the bacon into small pieces
- Chop the green onions and celery
- Chop the hardboiled eggs
- Dump the potatoes into a large bowl and add about half of the dressing into the bowl. Stir together
- Go ahead and add the rest
- Then add the bacon, green onions and celery!
- Place in a refrigerator for at least 30 minutes. Serve and enjoy!
