Potato Salad

Potato salad is a timeless classic that graces picnic tables, potlucks, and family gatherings alike. Its creamy texture and comforting flavors make it a staple side dish, and it is relatively easy to rustle up too. The bacon bring its smoky goodness to the salad, and provides a satisfying crunch with every bite and a punch of flavor. The tangy flavor and creamy texture of sour cream provides the perfect base for the dressing. Mix it with a bit of Dijon mustard, vinegar, salt, and pepper for a dressing that is both rich and satisfying. Hard-Boiled eggs add protein and creaminess to the salad, making it more hearty. They also add a pop of color and flavor that complements the other ingredients beautifully. This dish is sure to become a favorite at your next gathering. This recipe serves approximately 6-8 people as a side dish. Double the ingredients if you are feeding a larger crowd. Check out the Notes section for creative ways to present and serve the dish elevating a simple potato salad into a gourmet masterpiece that will impress even the most discerning palates @sarchakra

PREP TIME: 20 mins plus chilling

COOK TIME: 20 mins

YIELDS: Serves 6-8

Ingredients

• Yukon gold potatoes 2 lb
• Eggs 4 hard boiled
• Bacon 6 rashers
• Mayonnaise 2 tbsp
• Sour cream ½ cup
• Salt to taste
• Black pepper 1 tsp
• Apple cider vinegar 2 tbsp
• Dijon mustard 1 tbsp
• Dill 2 tsp, chopped
• Celery 1 stick, finely chopped
• Thyme 2 tsp, chopped
• Parsley 2 tbsp, chopped
• Green onions 2, thinly sliced (for garnish)

Method

• Wash and scrub the potatoes to remove any dirt. Peel them if desired, although leaving the skins on adds texture and nutrients. Cut the potatoes into bite-sized chunks and place them in a large pot.
• Fill the pot with enough water to cover the potatoes, then add a generous pinch of salt. Bring the water to a boil over medium-high heat. Reduce the heat to medium-low and simmer the potatoes until they are fork-tender. This should take about 10-15 minutes.
• While the potatoes are cooking, prepare the bacon. In a skillet over medium heat, cook the bacon until it is crispy and golden brown on both sides. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into small pieces. Keep aside.
• Once the potatoes are cooked, drain them in a colander and rinse them briefly under cold water to stop the cooking process. Allow the potatoes to cool completely.
• While the potatoes are cooling, peel the hard-boiled eggs and chop them into small pieces.
• In a small bowl, whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, thyme, dill, salt, and pepper to make the dressing.
• In a large mixing bowl, combine the cooled potatoes, celery, chopped bacon, chopped hard-boiled eggs, and dressing. Gently toss everything together until the ingredients are evenly coated with the dressing. Taste the potato salad and adjust the seasoning if needed, adding more salt and pepper to taste.
• Cover the potato salad and chill in the refrigerator for at least an hour before serving for the flavors to meld together and intensify.
• Before serving, garnish the potato salad with thinly sliced green onions and chopped fresh parsley for a pop of color and freshness.

Notes

Use waxy varieties like Yukon Gold, red potatoes or fingerling potatoes, as they hold their shape well after boiling. Cut them into bite-sized pieces for the perfect balance of texture in your salad.

Avoid starchy potatoes like russets, which tend to become mushy.

Cut the potatoes into uniform-sized pieces to ensure even cooking. Boil them in generously salted water until they are fork-tender but still firm enough to hold their shape. Do not overcook them, as mushy potatoes can ruin the texture of the salad.

Using a combo of mayonnaise and tangy sour cream gives the dish its creamy consistency. It coats the potatoes beautifully and provides a refreshing acidity that cuts through the richness of the other ingredients.

Consider using a mix of colors of fingerling potatoes for visual appeal.

Like a fine wine, potato salad gets better with time. Allowing the salad to chill in the refrigerator for at least an hour before serving, develops the flavors and gives the potatoes a chance to absorb the dressing, resulting in a more flavorful and cohesive dish.

Choose artisanal or thick-cut bacon for a richer flavor and meatier texture. Smoked or maple-flavored bacon can add depth to the dish.

Use organic or free-range eggs for superior taste and color. Experiment with different types of eggs such as quail or duck eggs for a unique twist.

Instead of regular sour cream, use crème fraîche or Greek yogurt for a creamier texture and tangier flavor.

Aromatic herbs like dill, parsley, or chives makes for a burst of freshness and color.

Pickled onions, cornichons (pickled cucumbers), or capers for a tangy and vibrant flavor profile.

Use whole grain or Dijon mustard for added depth and texture in the dressing.

Drizzle truffle oil over the salad for a luxurious and earthy aroma.

Balance the richness of bacon and sour cream with a touch of sweetness from caramelized onions or roasted sweet potatoes.

Add diced jalapeños or a pinch of cayenne pepper for a subtle heat that complements the creaminess of the salad.

Brighten up the flavors with a hint of lemon or lime zest for a refreshing citrusy twist.

Enhance the savory notes with ingredients like marinated artichokes, roasted garlic, sun-dried tomatoes, or grated Parmesan cheese.

Intensify the smokiness by incorporating smoked paprika, chipotle peppers, or smoked salt.

Create a visually stunning presentation by layering the ingredients in a glass trifle dish or individual mason jars. This allows guests to see the vibrant layers of colors and textures.

Sprinkle chopped herbs or bacon crumbles on top of the salad for an elegant finishing touch. Edible flowers or microgreens can also add a pop of color and sophistication.

Hollow out cooked small potatoes and fill them with the potato salad for a creative and interactive serving option.

Arrange the potato salad on a large platter and garnish with lemon wedges, radish roses, or cucumber ribbons for a visually appealing display.

Set up a DIY toppings bar with various garnishes and condiments, allowing guests to customize their potato salad according to their preferences.

For a Healthy-ish Potato Salad check this out.

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