Potato Salad with Bacon and Chives
Ingredients:
- 2 lb Yukon Gold Potatoes peeled and cut into 1/2-inch cubes
- 1 tsp Sea Salt plus more for seasoning
- 0.25 lb Bacon about 3 slices cut crosswise in 1/4-inch strips
- 6 Eggs hardboiled, cut into slices or chunks
- 3 stalks Celery sliced crosswise 1/4-inch pieces
- 2 tbsp Fresh Chives minced
- .5 c Mayonnaise
- 1 tbsp Dijon Mustard
- .5 tsp Paprika
- .25 tsp Ground Black Pepper
Instructions:
- Place the diced potatoes in a large sauce pan and cover with cold filtered water. Add in the 1 teaspoon of sea salt and place over medium heat on the stove.
- Bring to a boil and then turn it down to a simmer. Cover the pot and cook for 10–15 minutes. Check for doneness and cook longer if needed.
- Drain and rinse with cold water.
- Once all of the ingredients are cooled to room temperature, combine everything listed above in a big bowl and gently toss to coat in the mayonnaise. Taste and season with sea salt and ground black pepper.
Nutrition
Calories: 543kcal | Carbohydrates: 30g | Protein: 18g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 275mg | Sodium: 1130mg | Potassium: 1161mg | Fiber: 6g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 27.6mg | Calcium: 117mg | Iron: 8.9mg
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