Bacon Potato Salad
This potato salad is extra bacon-y thanks to a warm bacon dressing plus crispy bacon on top! And, technically, it’s salad so it’s good for you- RIGHT?! I love it because it’s a great side dish that can be made well in advance and easy to take on-the-go.
2 lbs baby potatoes
Salt and pepper
½ lb. bacon, cut into small strips
¼ cup mayo
¼ cup sour cream
2 tablespoons grainy dijon mustard
1 tablespoon white vinegar
Parsley and chives, finely chopped
Bring a large pot of salted water to a boil. Once boiling add the baby potatoes and cook until the potatoes can be easily pierced with a fork. Drain the potatoes and set aside.
While the potatoes are cooking. Cook the bacon. Place the chopped bacon into a cold medium sauté pan. Place the pan on the stove top and turn the stove to medium high. Let bacon cook until crispy and the fat has rendered out.
Place the bacon and all of its fat into a large boil. Add the mayo, sour cream, dijon and apple cider vinegar. Season with one teaspoon of salt and plenty of black pepper. Add the potatoes, parsley and chives. Toss to coat. Place in the fridge until cool.