Name: Classic Potato Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 pounds Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces -; 6 slices bacon -; 3/4 cup sour cream -; 1/4 cup mayonnaise -; 2 teaspoons mustard (your favorite: yellow, Dijon, stone ground) -; 1/2 cup thinly sliced green onions -; 1/2 cup chopped celery -; 1/4 cup chopped parsley -; 2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup) -; Coarse salt -; Freshly ground pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Classic Potato Salad

1. 2 pounds Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces -

2. 6 slices bacon -

3. 3/4 cup sour cream -

4. 1/4 cup mayonnaise -

5. 2 teaspoons mustard (your favorite: yellow, Dijon, stone ground) -

6. 1/2 cup thinly sliced green onions -

7. 1/2 cup chopped celery -

8. 1/4 cup chopped parsley -

9. 2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup) -

10. Coarse salt -

11. Freshly ground pepper -

How to cook deliciously - Classic Potato Salad

1. Stage

Cook the potatoes: In a large pot, cover potatoes with cold, salted water. Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 10-20 minutes. Drain, and rinse with cold water to stop the cooking.

2. Stage

Meanwhile, cook the bacon: Heat a frying pan on medium low. Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out. Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard. Once cool, chop the bacon finely.

3. Stage

Assemble the potato salad: In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine with the sour cream mixture. Add the green onions, celery, parsley, pickles, and bacon, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper. Did you enjoy the recipe? Let us know with a rating and review!