Creamy Potato Salad with Bacon and Chives

Description

This creamy potato salad is a classic comfort dish made with tender potatoes, crispy bacon, and a rich, tangy dressing. Finished with fresh chives and black pepper, it is perfectly balanced between creamy, savory, and slightly smoky. Ideal as a side dish for barbecues, picnics, or family meals.

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Ingredients (Serves 4–6)

Potatoes

• 800 g potatoes (Yukon Gold or red potatoes work best)

• Salt, for boiling water

Bacon

• 150 g bacon strips

• Freshly ground black pepper, to taste

Creamy Dressing

• ¾ cup mayonnaise

• ¼ cup sour cream (or Greek yogurt for a lighter option)

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar or lemon juice

• 1 small garlic clove, finely minced

• Salt and black pepper, to taste

Add-ins & Garnish

• 2–3 tablespoons fresh chives, finely chopped

• Optional: finely chopped parsley or green onions

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Instructions

Step 1: Cook the potatoes

1. Wash and peel the potatoes if desired (peeling is optional).

2. Cut into bite-sized chunks.

3. Place potatoes in a large pot and cover with cold salted water.

4. Bring to a boil, then reduce to a simmer.

5. Cook for 12–15 minutes, until fork-tender but not mushy.

6. Drain well and let cool slightly.

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Step 2: Cook the bacon

1. Heat a skillet over medium heat.

2. Add bacon strips and cook until crispy, turning occasionally.

3. Transfer to paper towels to drain excess fat.

4. Once cooled, chop bacon into small pieces.

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Step 3: Make the dressing

1. In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar (or lemon juice), and minced garlic.

2. Season with salt and black pepper to taste.

3. Adjust acidity or creaminess as desired.

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Step 4: Assemble the salad

1. Place warm or cooled potatoes in a large mixing bowl.

2. Add the creamy dressing and gently toss to coat evenly.

3. Fold in most of the chopped bacon, reserving some for topping.

4. Add half of the chopped chives and mix gently.

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Step 5: Finish and serve

1. Transfer to a serving bowl.

2. Top with remaining bacon, chives, and a sprinkle of black pepper.

3. Chill for 30 minutes before serving for best flavor (optional).

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Serving Suggestions

• Serve chilled or at room temperature.

• Pairs well with grilled meats, roasted chicken, or sandwiches.

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Tips

• Mixing the dressing with slightly warm potatoes helps absorb flavor.

• For extra crunch, add diced celery or pickles.

• Keeps well in the refrigerator for up to 3 days.