Description
A delicious and creamy turkey bacon potato salad made with tender russet potatoes, savory turkey bacon, fresh veggies, and a tangy homemade dressing. Perfect for picnics, BBQs, or easy family dinners.
Ingredients
2 pounds russet potatoes, peeled and cubed
4 large hard-boiled eggs, chopped
2 celery stalks, diced
¼ cup red onion, finely chopped
6 slices cooked turkey bacon, crumbled
2 tablespoons fresh chives, chopped
1 cup mayonnaise
½ cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
Instructions
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Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and cool.
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Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika.
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In a large bowl, combine potatoes, eggs, celery, red onion, bacon, and chives.
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Fold in dressing gently until evenly coated. Refrigerate for at least 1 hour.
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Serve chilled or at room temperature, garnished with chives or paprika if desired.
Notes
- For a lighter salad, substitute sour cream with Greek yogurt.
- Adding fresh herbs like dill or parsley can elevate the flavor.
- Use Yukon Gold potatoes for a creamier texture if preferred.
- Prep Time: 15 minutes
- chill time: 1 hour
- Cook Time: 20 minutes
- Category: Boiling, Mixing, Chilling
- Method: Boiling, Mixing, Chilling
- Cuisine: american
