This past week, I made a creamy bacon and chive potato salad that instantly earned a spot among the best potato salads I have ever had.
Growing up, my mother’s mustard-based potato salad was the gold standard in our family. Its tangy, savory flavor was a staple at every holiday, cookout and family gathering. Then there was my grandmother’s warm German potato salad, a vinegary classic that had achieved almost legendary status.
Needless to say, I do not hand out compliments to potato salad very easily. But this one may have taken the top spot.
A fresh take on a classic
Tender potatoes are coated in a rich dressing while crisp bacon adds smoky crunch. Fresh chives brighten every bite with a mild onion flavor, and Dijon mustard and apple cider vinegar keep the dressing from becoming too heavy. It is familiar and comforting, but a little more elevated than the potato salads many of us grew up with.
Ingredients
- 2 pounds small red or Yukon Gold potatoes
- 4 or 5 hard-boiled eggs
- 1/2 pound bacon, cooked until crisp and crumbled
- 1/2 red onion, finely chopped
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh chives, finely chopped, plus more if desired
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground pepper, to taste
Instructions
1. Prepare the eggs and bacon
Peel and chop the hard-boiled eggs. Cook the bacon until crisp, crumble it and set both aside.
2. Cook the potatoes
Cut the potatoes in half, then slice them into 1/4-inch pieces. Add them to a large pot of salted boiling water and cook for 7 to 10 minutes, until fork-tender but still holding their shape. Drain well, but do not rinse.
3. Cool the potatoes
Let the potatoes cool to room temperature. To speed things up, spread them out and refrigerate them for about 30 minutes. Cooling helps the potatoes stay firm when the dressing is folded in.
4. Make the dressing
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, parsley and chives. Reserve a small handful of bacon and chives for garnish. Season the dressing with salt and pepper.
5. Assemble the salad
Add the cooled potatoes, chopped eggs, bacon and red onion to the bowl. Fold everything together gently until the potatoes are evenly coated.
6. Chill and serve
Transfer the potato salad to a serving bowl and top it with the reserved bacon and chives. Cover and refrigerate for at least one hour before serving. For the best flavor, make it the day before and let it chill overnight.
A new family favorite
Whether you serve it at a backyard barbecue, a holiday gathering or alongside burgers fresh from the grill, this is the kind of potato salad people ask about after the first bite. Serve it cold and watch it disappear.
#KevinInTheKitchen
