This past week, I had the pleasure of making a Creamy Bacon & Chive Potato Salad that quickly became one of the best potato salads I’ve ever tasted. Growing up, my mother’s mustard-based potato salad was the gold standard in our household; its tangy flavor was unmatched, and it was a staple at every family gathering. Then there was my grandma’s German potato salad, a warm, vinegary delight that had a legendary status. However, this creamy creation might just be the one that tops them all.
A New Take on Tradition
Potato salad is a dish steeped in tradition, with each family having their own unique spin on it. It’s the kind of easy dish that’s perfect for any occasion whether it’s a summer barbecue, a potluck, or just a simple family dinner.
What makes this potato salad special is the balance of flavors and textures. The creamy dressing clings to tender potato slices, while crispy bacon adds a satisfying crunch. The chives bring a fresh, slightly oniony bite that cuts through the richness, making each forkful a delightful experience.
The Process: Worth Every Step
Making this potato salad does involve several steps, and while it takes some time, the result is well worth the effort. The key is to allow the potato slices to cool to room temperature before mixing them with the dressing. I like to speed up this process by placing the potatoes in the fridge after cooking them. This not only saves time but also ensures that the potatoes are firm enough to hold up in the salad without becoming mushy.
The Recipe: Creamy Bacon & Chive Potato Salad
Ingredients:
- 2 pounds of small red or Yukon Gold potatoes
- 4 or 5 hard boiled eggs
- 1/2 pound of bacon, cooked until crispy and crumbled
- 1/2 red onion, finely chopped
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1 heaping tablespoon Dijon mustard
- 1 tablespoons apple cider vinegar
- 1/4 cup fresh chives, finely chopped (maybe a little more)
- 1/4 cup fresh parsley, finely chopped
- Salt and pepper to taste
Instructions:
Hard boil, peal and chop 3 eggs, cook the bacon, and set both aside.
1. Cook the Potatoes: Cut the potatoes in half, then in quarter inch slices. Place them in a large pot of boiling water and cook them for about 7 to 10 minutes, you want them tender but still firm. You should be able to pierce them with a fork easily, but they shouldn’t fall apart.
2. Cool the Potatoes: Once the potatoes are cooked, drain them (but don’t rinse) and allow them to cool to room temperature. To speed up the cooling process, you can place the potatoes in the refrigerator for about 30 minutes.
3. Prepare the Dressing: While the potatoes are cooling, make the dressing. In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, parsley and chives. Reserve a small amount of chives for topping (bacon too). Whisk until smooth and well combined. Season with salt and pepper to taste.
4. Assemble the Salad: Once the potatoes are cool, add the bacon, egg, red onion and give it a toss, then add the dressing. Gently fold the potatoes, red onion, eggs and bacon into the dressing until they are well coated. Mix everything together gently.
5. Chill: Transfer the potato salad to a serving dish and garnish with the reserved bacon and chives. For best results, cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together. Actually, it’s excellent the next day, make a day ahead of time and chill overnight for maximum wow factor.
6. Enjoy: Serve and enjoy.
A Family Favorite in the Making
As someone who grew up with two exceptional potato salad recipes, it’s not easy for a new version to claim the title of “best.” However, this Creamy Bacon & Chive Potato Salad is truly something special. Whether you’re a fan of traditional mustard-based salads or prefer something with a tangy kick, this recipe is sure to become a favorite in your household.
Next time you’re looking for a side dish that will steal the show, give this recipe a try. It might just become your new go-to potato salad, and you’ll find yourself making it again and again. #kevininthekitchen