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Easy Potato Salad Recipe

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This easy potato salad recipe comes together in just 30 minutes with simple ingredients and loads of flavor. It’s creamy, tangy, and packed with crispy bacon, fresh herbs, and tender potatoes for a flavor everyone will love.

Ingredients

Units Scale
  • 1.5 pounds baby yellow potatoes
  • 4 hard-boiled eggs, diced (slice some for garnish if desired)
  • 6 strips bacon, cooked and crumbled
  • 1/4 cup diced red onion
  • 1/4 cup sliced chives
  • 1/4 cup thinly sliced green onion
  • 2 tablespoons chopped fresh dill

Dressing

Instructions

  1. Dice potatoes into bite-sized pieces. Place potatoes in a large pot and cover them with 1 inch of water. Add a couple pinches of Kosher salt. Bring to a boil, reduce to a simmer, and cook for 10-12 minutes or until potatoes are fork-tender. Drain and let cool for 20 minutes.
  2. While the potatoes are boiling, combine mayo, vinegar, Dijon, grated garlic, and a couple large pinches of salt and pepper in a large bowl.
  3. Add slightly cooled potatoes to the bowl along with diced hard boiled eggs, crumbled bacon, red onion, chives, green onions, and dill.
  4. Gently fold ingredients together with a spatula until well combined.
  5. Season to taste with salt and pepper. Refrigerate for at least an hour before serving. Enjoy!
  6. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • Don’t worry about peeling the potatoes. Because baby yellow potatoes have such a thin skin, it will become super tender when it’s boiled so you don’t need to take extra time to peel it off!

    • If you use another type of potato – like Russets – you might want to peel them first.

    • For extra flavor, boil potatoes in chicken or vegetable broth instead of water.

    • Add a kick to the dressing with a dash of hot sauce or a pinch of cayenne.

Nutrition

Find it online: https://midwestfoodieblog.com/easy-potato-salad/