The best potato salad with bacon

  • Preparation 20 min
  • Cooking 15 min
  • Servings 6
  • Freezing I don't recommend it

Ads

Salad

  • 3 lb (1.5 kg) baby potatoes, halved
  • 6 slices thick-cut smoked bacon, cooked crispy and crumbled
  • 4 hard-boiled eggs, roughly chopped
  • 4 green onions, thinly sliced
  • 2 celery stalks, diced
  • ⅓ cup (80 ml) small dill pickles, finely chopped
  • ¼ cup (60 ml) fresh parsley, chopped

Creamy dressing

  • 1 cup (250 ml) mayonnaise
  • 2 tbsp (30 ml) Dijon mustard
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) dark maple syrup
  • 1 tsp (5 ml) smoked paprika

Ads

Preparation

  • Put the baby potatoes in a large pot of cold salted water. Bring to a boil and cook about 12 minutes, until a fork slides in easily but the potatoes still hold their shape.
  • Drain well and leave them in the colander 2 to 3 minutes, then let them sit 10 minutes. They should be warm, not hot and not cold, when the dressing goes on.
  • Meanwhile, make the dressing: in a large bowl, whisk the mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, smoked paprika, salt and freshly ground pepper.
  • Add the green onions, celery, dill pickles and parsley to the still-warm potatoes. Pour over the dressing and fold gently with a wooden spoon so everything is coated without crushing the potatoes.
  • Fold in the chopped hard-boiled eggs and about ¾ of the crumbled bacon. Mix gently once more.
  • Cover with plastic wrap and refrigerate at least 1 hour so the flavors come together.
  • To serve, taste and adjust the salt and pepper, transfer to a serving dish and top with the rest of the crumbled bacon and a little fresh parsley.