Potato salad is a creamy meal salad with potatoes, bacon, and egg. This salad is perfect for a BBQ as lunch or as a side dish with meat or fish.
You can pick up a ready-made potato salad from the supermarket, but trust me, once you make this recipe yourself, you'll never want anything else.
Ingredients
Potatoes - this potato salad recipe is made with waxy potatoes, but you could also use baby potatoes. Floury potatoes are less suitable because they won't keep their shape while preparing the salad.
Mayonnaise - mayonnaise gives a rich creamy texture to the salad. You can also use low-fat mayonnaise for this recipe. Did you know it is super easy to make the mayonnaise yourself?
Pickles - the acid of the pickles is a fine counterpart to the creamy mayonnaise and has a fresh taste to the salad.
Eggs - You can't make a potato salad without eggs Hard-boiled eggs are the perfect thing to add to the recipe.
Bacon - whether you use bacon strips or bacon, make sure you fry them nice and crispy this way, you give the salad a little more texture.
For best results, always use smoked bacon strips.
How to make this easy potato salad
Peel and slice the potatoes. Cook them until al dente.
Put the eggs in cold water in a saucepan and bring it to a boil. Once the water boils, turn down the heat and cook your eggs for about 8 minutes.
Meanwhile, in a frying pan, fry the bacon strips until crispy. Remove the bacon strips from the pan and let them cool completely.
Remove the eggs from the water and scald them for a while before peeling them. Let them cool, and dice them along with the pickle.
Let the potatoes, eggs, and fried bacon cool. Chop the eggs, pickles, and chives and put them in a large bowl.
Put the mayonnaise, crushed garlic clove, bacon, pickle, mustard, spices, and yogurt in the bowl and mix well.
Add the potatoes and the chopped egg to the rest of the ingredients. Season the potato salad with salt and pepper and add chives.
Equipment
A large pan to cook the potatoes, a mixing bowl to mix the salad, and a nice salad bowl to serve.
Storage
You can store potato salad in the refrigerator for about 2-3 days.
Unfortunately, this salad is less suitable for freezing.
More easy salad recipes to try next
Easy potato salad
Potato salad is a creamy meal salad with potatoes, bacon, and egg. This salad is perfect for a BBQ as lunch or as a side dish with meat or fish.
Ingredients
- 3 ½ cups potatoes
- 3 pickles
- 9 slices of bacon, cubed
- 2 tablespoons mayonnaaise
- 3 tablespoons Greek yogurt
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 garlic clove
- 1 teapoon onion powder
- 2 eggs
- 1 tablespoon chives
Instructions
- Peel and slice the potatoes. Cook them until al dente.
- Put the eggs in cold water in a saucepan and bring it to a boil. Once the water boils, turn down the heat and cook your eggs for about 8 minutes.
- Meanwhile, in a frying pan, fry the bacon strips until crispy. Remove the bacon strips from the pan and let them cool completely.
- Remove the eggs from the water and scald them for a while before peeling them. Let them cool, and dice them along with the pickle.
- Let the potatoes, eggs, and fried bacon cool. Chop the eggs, pickles, and chives and put them in a large bowl.
- Put the mayonnaise, crushed garlic clove, bacon, pickle, mustard, spices, and yogurt in the bowl and mix well.
- Add the potatoes and the chopped egg to the rest of the ingredients. Season the potato salad with salt and pepper and add chives.
Catherine says
Yum! I love potato salad. This recipe sounds wonderful, I love that you added bacon! Can't wait to give this a try :)