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
- 3/4 cup mayonnaise
- 3 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 2 cloves garlic, grated
- Kosher salt
- fresh cracked pepper
Instructions
- 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.
- While the potatoes are boiling, combine mayo, vinegar, Dijon, grated garlic, and a couple large pinches of salt and pepper in a large bowl.
- Add slightly cooled potatoes to the bowl along with diced hard boiled eggs, crumbled bacon, red onion, chives, green onions, and dill.
- Gently fold ingredients together with a spatula until well combined.
- Season to taste with salt and pepper. Refrigerate for at least an hour before serving. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- 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!
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- If you use another type of potato – like Russets – you might want to peel them first.
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- For extra flavor, boil potatoes in chicken or vegetable broth instead of water.
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- Add a kick to the dressing with a dash of hot sauce or a pinch of cayenne.
- Prep Time: 15 minutes
- Cooling the Potatoes: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the potato salad
- Calories: 333
- Sugar: 1.7 g
- Sodium: 419 mg
- Fat: 26.3 g
- Carbohydrates: 15.3 g
- Fiber: 2.3 g
- Protein: 7.7 g
- Cholesterol: 115.5 mg
