My friend, Nikole, shared this potato salad recipe with me and it quickly became one of my favorite dish to bring to picnics, BBQs and potlucks. It’s a nice cool and refreshing dish to serve during summer but also a perfect side dish for Thanksgiving and Christmas meals. This potato salad recipe is best made a day ahead to allow all the favor of the dill, bacon and chives to seep into the dish, allowing you more time to prepare the turkey, ham or roast on the day of the celebration. And that is definitely a good thing!
I think what makes this potato salad so delicious is the crispy bacon bits. I LOVE Canadian bacon!
It also contains the right amount of potato, apple and celery to give the salad the right amount of crunch and softness. The hot mustard and chive gives a light sense of spice, while the dill, vinegar and mayonnaise gives it a tangy taste.
So let’s move on to the recipe, shall we?
2 medium apples (diced small)
3 celery stalk (diced small)
9 hard boiled eggs (mashed until crumbly)
8 -10 strips of crispy cooked bacon (finely chopped)
1/2 medium red onion (finely diced)
1/2 cup fresh dill (roughly chopped)
1/4 cup chives (finely chopped)
2/3 cup finely chopped dill pickles
1/3 cup dill pickle juice
3/4 cup Hellman’s Mayonnaise
1/3 cup Maille Extra Hot Dijon Mustard
3 Tbsp French’s Yellow Mustard
3 Tbsp White Vinegar
2 Tbsp White Sugar
1 Tbsp Freshly Ground Pepper
I Tbsp salt
3 lbs Baby Potatoes (I like to use a mixture of red and yellow)
In a large pot, boil the potatoes until you can easily slide a fork into and out of the potato. Drain the potatoes and set aside to cool.
Combine apple, celery, eggs, bacon, red onion, dills and chives into a bowl. I hate to do extra dishes, so preferably use a bowl that is big enough to do all the mixing once the potatoes are added. It eliminates one more dish to wash! Hooray!
In a medium bowl, we will make the dressing for the salad. Mix dill pickle, juice, mayonnaise, mustard, vinegar, sugar, pepper and salt. Give the dressing a taste. If you want to add more mustard for a kick or vinegar and pickle juice for more tangy taste – go ahead! Add the dressing to the large bowl.
Once potatoes are cool enough to handle, cut them down to bite size. Add them to the large bowl and toss. You can add dill, bacon or chives as garnish to make the dish look pretty. So simply and so delicious!
Recipe adapted from: Nikole Cordero