Description
Paula Deen’s classic potato salad delivers Southern comfort with creamy, tangy perfection. Crisp celery, hard-boiled eggs, and mustard create a side dish that brings family gatherings and summer picnics to life, inviting you to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 lb small unpeeled red potatoes
- 4 strips bacon
- 1 boiled chopped egg
Dressing and Seasonings:
- ¼ cup mayonnaise
- 1 teaspoon dijon mustard
- to taste salt
- to taste pepper
Garnish:
- 1 sliced green onion
Instructions
- Prepare crispy bacon by cooking until golden and crunchy. Drain excess fat, preserving 2 tablespoons (30 milliliters) of bacon grease. Crumble bacon into small pieces and set aside for later use.
- Select medium-sized potatoes and rinse thoroughly. Place potatoes in a large saucepan, covering them with cold water. Add 1 tablespoon (15 milliliters) of reserved bacon grease and a small pinch of kosher salt to enhance flavor.
- Heat potatoes over medium-high heat, bringing water to a rolling boil. Simmer for 15-20 minutes until potatoes become fork-tender, ensuring they are soft but not mushy.
- Drain potatoes using a colander and allow them to cool completely at room temperature. Once cooled, slice potatoes into uniform bite-sized cubes for consistent texture.
- Create a creamy dressing by whisking 1/4 cup (60 milliliters) mayonnaise with 1 teaspoon (5 milliliters) Dijon mustard. Season with freshly ground black pepper and a pinch of salt to balance flavors.
- Gently fold cooled potato cubes, thinly sliced green onions, and chopped hard-boiled eggs into the prepared dressing, ensuring even coating.
- Incorporate crumbled bacon pieces delicately into the potato mixture. Refrigerate for 30 minutes to allow flavors to meld. Serve chilled as a refreshing side dish.
Notes
- Elevate taste by mixing warm potatoes with dressing, allowing deeper flavor absorption and creating a more delicious salad experience.
- Select small red potatoes or waxy varieties to maintain perfect shape and texture after cooking.
- Infuse subtle smokiness by adding a tablespoon of bacon grease to boiling water during potato preparation.
- Refrigerate the salad for a minimum of one hour, enabling flavors to harmonize and develop a refreshing depth.
- Perform a final taste test after chilling, as cold temperatures can mute seasonings, and adjust salt, pepper, or mustard accordingly for optimal flavor balance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg