This Creamy Bacon Potato Salad isn’t your average side dish; it’s a flavor explosion in every bite! Imagine perfectly cooked, tender potatoes bathed in a luscious, tangy dressing, punctuated by crispy, smoky bacon, refreshing cucumber, and a hint of onion. It’s the ultimate comfort food with a gourmet twist. This recipe offers a delightful combination of textures and tastes that will leave everyone craving more.
Why You Will Love This Recipe
This Creamy Bacon Potato Salad is a guaranteed crowd-pleaser for several reasons:
- Unbeatable Flavor Combination: The salty bacon, creamy dressing, and subtly sweet and tangy potatoes create a harmonious balance of flavors that is simply irresistible.
- Versatile Side Dish: It pairs perfectly with grilled meats, burgers, sandwiches, or can even be enjoyed on its own as a light lunch. It’s perfect for potlucks, barbecues, picnics, or any gathering where you want to impress your guests.
- Make-Ahead Friendly: The salad actually tastes better when made ahead of time, allowing the flavors to meld together beautifully. This makes it a stress-free option for entertaining.
- Customizable: Easily adaptable to your preferences. Want more tang? Add more Dijon mustard. Prefer a sweeter salad? Increase the sugar in the French dressing. You have complete control over the final flavor profile.
- Surprisingly Easy to Make: Despite its gourmet taste, this potato salad is surprisingly easy to prepare. With simple ingredients and straightforward instructions, anyone can whip up this delectable dish.
Ingredients:
- 1 kg (2 lb) starchy potatoes (Sebago, Russet, Yukon Gold), peeled & cubed
- 2 tsp kosher salt (for boiling)
- 250 g (8 oz) streaky bacon
- 3/4 cup cucumber, finely diced (seeds removed)
- 1 cup celery, finely sliced
- 1/4 cup white onion, finely minced
Creamy Dressing:
- 1/3 cup whole-egg mayonnaise
- 1/3 cup full-fat sour cream
- 1 tbsp horseradish cream (optional)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
French Dressing:
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tbsp water
- 1/2 tsp white sugar
- 1/2 garlic clove, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Preparation:
Step 1: Prepare the Potatoes. In a large pot, add the cubed potatoes and 2 tsp of kosher salt to cold water. Ensure the water covers the potatoes completely. Bring the water to a simmer over medium-high heat.
Step 2: Cook the Potatoes. Cook the potatoes for approximately 4 minutes, but keep a close eye on them. You want them to be just tender, not mushy. Test for doneness by piercing a cube with a fork. If it slides in easily, they’re ready. Drain the potatoes immediately in a colander to prevent them from overcooking.
Step 3: Dress the Potatoes (French Dressing). While the potatoes are still hot (but not scalding), gently toss them with the prepared French dressing. The heat helps the potatoes absorb the flavors of the dressing more effectively. Be gentle to avoid breaking the potatoes apart. Let the dressed potatoes sit for at least 2 hours, or even longer, to allow them to cool completely and fully absorb the flavors. This step is crucial for a flavorful potato salad.
Step 4: Cook the Bacon. Place the bacon in a cold pan. This helps render the fat slowly and evenly, resulting in crispier bacon. Cook over medium-high heat, turning occasionally, until the bacon is crispy and golden brown. Be careful not to burn it. Once cooked, transfer the bacon to a plate lined with paper towels to drain the excess fat. Let it cool slightly before chopping it finely.
Step 5: Prepare the Creamy Dressing. In a separate bowl, combine the mayonnaise, sour cream, horseradish cream (if using), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Whisk all the ingredients together until smooth and well combined. Taste and adjust the seasoning as needed. You might want to add a pinch more salt or pepper depending on your preference.
Step 6: Assemble the Salad. Once the potatoes are cool, gently mix them with the diced cucumber, sliced celery, minced white onion, and most of the chopped bacon. Reserve some of the bacon for topping.
Step 7: Add the Creamy Dressing. Pour the creamy dressing over the potato mixture and gently fold everything together until the potatoes and vegetables are evenly coated. Be careful not to overmix, as this can make the potatoes mushy.
Step 8: Chill and Serve. Transfer the potato salad to a serving bowl. Top with the remaining chopped bacon. For the best flavor, cover the bowl and refrigerate the potato salad overnight. This allows the flavors to meld together beautifully. Before serving, bring the potato salad to room temperature for about 30 minutes to enhance its flavor and texture.
COOKING Rating: Easy
Serving Suggestions:
- Serve alongside grilled burgers, hot dogs, or sausages.
- Pair with grilled chicken, steak, or fish.
- Enjoy as a side dish with pulled pork or brisket.
- Serve with sandwiches or wraps for a quick and easy lunch.
- Bring to potlucks, barbecues, picnics, or any outdoor gathering.
Tips:
- Choose the Right Potatoes: Starchy potatoes like Russet, Yukon Gold, or Sebago are ideal for potato salad because they hold their shape well during cooking.
- Don’t Overcook the Potatoes: Overcooked potatoes will become mushy and fall apart in the salad. Cook them until they are just tender.
- Dress the Potatoes While Warm: Dressing the potatoes while they are still warm helps them absorb the flavors of the dressing more effectively.
- Make it Ahead of Time: Potato salad tastes best when made ahead of time, allowing the flavors to meld together.
- Adjust the Seasoning: Taste the potato salad before serving and adjust the seasoning as needed. You might want to add more salt, pepper, or Dijon mustard depending on your preference.
- Add More Crunch: For added crunch, consider adding chopped pickles, bell peppers, or radishes to the salad.
- Spice it Up: For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce to the creamy dressing.
- Vegetarian Option: Omit the bacon for a vegetarian version of this potato salad. Consider adding roasted chickpeas or smoked paprika for a smoky flavor.
- Use Quality Ingredients: Using high-quality ingredients, such as good mayonnaise and bacon, will make a noticeable difference in the flavor of the potato salad.
- Garnish: Garnish with fresh herbs, such as chopped parsley, chives, or dill, for added flavor and visual appeal.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes (+ 2 hours for cooling, + overnight chilling)
Nutritional Information: (estimated, per serving)
Calories: 450 kcal
Protein: 12 g
Sodium: 700 mg
Conclusion
This Creamy Bacon Potato Salad is more than just a side dish; it’s a celebration of flavor and texture. The creamy, tangy dressing perfectly complements the tender potatoes and smoky bacon, creating a symphony of taste that will leave you wanting more. Whether you’re serving it at a barbecue, potluck, or simply enjoying it as a light lunch, this potato salad is sure to be a hit. So, gather your ingredients, follow the simple steps, and prepare to indulge in a truly unforgettable culinary experience. Enjoy!
Q&A
Q1: Can I use a different type of potato?
A: While starchy potatoes like Russet, Yukon Gold, or Sebago are recommended, you can experiment with other varieties. Waxy potatoes like red potatoes will hold their shape well but may not absorb the dressing as effectively. Adjust cooking time accordingly.
Q2: Can I make this potato salad ahead of time?
A: Absolutely! In fact, this potato salad tastes even better when made ahead of time. The flavors meld together beautifully as it sits in the refrigerator. I recommend making it at least a few hours, or even a day, before serving.
Q3: I don’t have horseradish cream. Can I substitute it with something else?
A: If you don’t have horseradish cream, you can omit it altogether or substitute it with a teaspoon of prepared horseradish. Be careful not to add too much, as horseradish can be quite strong. A dash of Dijon mustard can also add a nice tang.
Q4: How long does this potato salad last in the refrigerator?
A: This potato salad will last for 3-4 days in the refrigerator, stored in an airtight container. Be sure to check for any signs of spoilage before serving.
Q5: Can I freeze this potato salad?
A: Freezing potato salad is not recommended, as the texture of the potatoes and dressing can change significantly. The potatoes may become mushy, and the dressing may separate. It’s best to enjoy this potato salad fresh.
