Irish Potato Salad
Savor the rustic charm of Irish cuisine with this creamy and flavorful Irish Potato Salad—a perfect blend of tender Yukon Gold potatoes, crisp bacon, and vibrant fresh herbs like parsley, chives, and dill. This irresistible recipe features a tangy dressing made from mayonnaise, sour cream, Dijon mustard, and white vinegar, which clings beautifully to the warm potatoes for maximum flavor. Enhanced with the richness of hard-boiled eggs and the savory crunch of bacon, this salad is elevated to a whole new level. Ideal for St. Patrick’s Day celebrations or as a side dish for any hearty meal, this easy-to-make Irish Potato Salad is a crowd-pleaser that pairs well with grilled meats, roasted vegetables, or your favorite Irish-inspired mains. Make ahead, chill, and let the flavors meld for the ultimate potato salad experience!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon White vinegar
- 3 stalks Green onions (scallions), chopped
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh chives, chopped
- 1 tablespoon Fresh dill, chopped
- 0.5 teaspoon Black pepper
- 2 large Hard-boiled eggs, chopped
- 3 strips Bacon, cooked and crumbled
Instructions
Scrub and rinse the Yukon Gold potatoes under running water. Peel the potatoes if desired, but leaving the skins on provides extra flavor and texture.
Cut the potatoes into 1-inch cubes to ensure even cooking.
Place the potato cubes in a large pot and cover with cold water. Add 1 teaspoon of salt to the pot.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 12-15 minutes or until they are fork-tender.
Drain the potatoes in a colander and transfer them to a large mixing bowl. Let them cool slightly, but not completely, as the dressing adheres better to warm potatoes.
In a separate medium-sized bowl, prepare the dressing by whisking together the mayonnaise, sour cream, Dijon mustard, and white vinegar until smooth.
Pour the dressing over the warm potatoes and gently mix until the potatoes are evenly coated.
Add the chopped green onions, parsley, chives, dill, and black pepper to the potato mixture. Fold gently to combine.
Add the chopped hard-boiled eggs and crumbled bacon to the salad. Mix carefully to prevent the eggs from crumbling too much.
Taste the salad and adjust the seasoning with additional salt and pepper, if needed.
Cover the bowl with plastic wrap or foil and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the potato salad a final gentle stir and garnish with additional chopped herbs or crumbled bacon if desired.
Serve chilled as a side dish to complement your favorite Irish-inspired meals or any hearty main course.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 13.3 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 318 mg | 24% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4427 mg | 94% | |
*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.
