Prepare to transform your next cookout with a potato salad that's not just another boring side dish! This vibrant Red and Yellow Potato Salad with Bacon is a flavor explosion that will have your guests begging for the recipe. Imagine perfectly tender potatoes, crispy bacon bits, and a tangy dressing that brings every bite to life – this isn't just a side dish, it's a culinary experience that'll make you the star of any gathering!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound red potatoes
- 1 pound yellow potatoes
- 6 slices bacon
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Wash the red and yellow potatoes thoroughly, removing any dirt or blemishes. Leave the skins on for added texture and nutrition.
- Cut potatoes into 1-inch cubes, ensuring they are roughly the same size to ensure even cooking.
- Place potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce to medium-high and cook potatoes for 10-12 minutes until they are tender but not falling apart. Test doneness by piercing with a fork.
- While potatoes are cooking, cook bacon in a skillet over medium heat until crisp and golden brown. Remove bacon, drain on paper towels, and crumble once cooled.
- Drain the cooked potatoes in a colander and let them cool for 10-15 minutes at room temperature.
- In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
- Gently fold the cooled potato cubes into the dressing, ensuring they are evenly coated.
- Add crumbled bacon to the potato mixture and mix gently.
- Refrigerate the potato salad for at least 30 minutes to allow flavors to meld together.
- Before serving, garnish with chopped chives and adjust seasoning if needed.
- Serve chilled as a side dish, perfect for summer barbecues or picnics.
Tips
- Choose potatoes wisely: Select firm, waxy potatoes like red and yellow varieties that hold their shape after cooking.
- Salt your potato water: Adding salt to the boiling water helps season the potatoes from the inside out.
- Cool potatoes completely before mixing: This prevents the mayonnaise from breaking down and keeps the salad's texture creamy.
- Don't overcook the potatoes: Aim for tender but firm – mushy potatoes will ruin your salad's texture.
- Let the salad rest: Refrigerating for at least 30 minutes allows the flavors to meld and develop.
- Crisp bacon is key: Cook bacon until it's golden and crisp for maximum flavor and crunch.
- Fresh herbs make a difference: Use freshly chopped chives for a pop of color and fresh flavor.
- Adjust seasoning before serving: Taste and add extra salt, pepper, or vinegar as needed to brighten the flavors.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 8g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 25mg
