Creamy Potato Salad with Bacon and Onions
Upgrade your classic side dish game with this irresistibly indulgent Creamy Potato Salad with Bacon and Onions! Made with tender Yukon Gold potatoes, smoky crumbled bacon, and sweet sautéed onions, this recipe strikes the perfect balance of creamy and savory. The dressing, a heavenly blend of mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar, is elevated with fresh chopped parsley for a pop of freshness. With just 20 minutes of prep and a short chill time, this potato salad is perfect for barbecues, picnics, or a hearty addition to any weeknight dinner. Serve chilled or at room temperature for a comforting dish that’s sure to impress.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 8 slices Bacon
- 1 medium Yellow onion
- 3 quarters cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the Yukon Gold potatoes (if desired) and cut them into 1-inch chunks. Place the potato chunks in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 12-15 minutes.
While the potatoes are cooking, fry the bacon slices in a large skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cool, crumble the bacon into small pieces and set aside.
Reserve about 1 tablespoon of the bacon grease in the skillet. Finely chop the yellow onion and sauté it in the skillet over medium heat until softened and translucent, about 5 minutes. Remove the onions from the skillet and set aside.
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, chopped parsley, salt, and black pepper. Whisk until the dressing is smooth and well blended.
Once the potatoes are cooked, drain them and let them cool slightly. Add the potatoes to the large mixing bowl with the dressing. Gently toss the potatoes to coat them evenly with the dressing.
Fold in the sautéed onions and crumbled bacon, ensuring they are evenly distributed throughout the salad.
Taste the potato salad and adjust the seasoning with additional salt and pepper if needed.
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
6512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 570.4 g | 731% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 5950 mg | 259% | |
| Total Carbohydrate | 324.4 g | 118% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 19.5 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 450 mg | 35% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4860 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
