Potato Salad w/Bacon
4 slices, bacon, cooked and chopped
Chicken Broth, about 32 oz or enough to cover potatoes in pot
2 lbs, White Potatoes
½, large White Onion, chopped
3 stalks, Celery, cleaned and chopped
2 Scallions, white and green parts, chopped
2 Tablespoons, Fresh Dill, chopped
½ cup, Mayo
2 tablespoons, Dijon mustard
1 tablespoon, Sour Cream
Place bacon on baking sheet (spray your pan) and cook in oven at 350 until crisp, about 15 minutes. Remove from oven, place on paper towels and once cooled crumble or cut into small pieces. While bacon is cooking you can cut potatoes into bite size pieces. Add broth, kosher salt and potato to a large pot on stove and boil. Cook until potatoes are fork tender (you want to be able to have a fork go through your potato very easily), about 10-15 minutes (depending on how small you cut your potato). While they are cooking you can chop the onion, celery and scallions and set aside.
In a small bowl make your dressing: combine mayo, Dijon mustard, sour cream, S&P and fresh dill and mix well. Remove potatoes from stove, drain and let cool. Do not rinse the potatoes. Combine the potatoes with the dressing, veggies and bacon and lightly toss to coat potatoes. Serve or put in fridge until ready to eat.
Garnish with some of your fresh dill.
No need to peel your potatoes. The skins are rich in fiber and nutrients and are very tasty, so keep those skins on!
You can use any potato you like. I like a white potato in this recipe; they tend to hold their shape well after boiling, they are tender and somewhat sweet. Boiling them in the chicken broth gives them a great extra boost of flavor.
You can substitute water if you don’t have broth
If you do not have fresh herbs on hand you can substitute dry dill
I also like to change up the herbs and will use fresh chives; again you can use dried chives if you don’t have fresh herbs .