Looking for an awesome salad to bring to a summer bbq party? Look no further! This one is the best potato salad, if you ask me! Chunks of baby red potato are mixed with loads of crispy bacon, crunchy pickle, cheese, chopped egg and a few other ingredients. This delicious red potato salad is then tossed in a creamy mixture made with mayo, Dijon mustard, cider vinegar and dill. So good!
Course Salad, Side Dish
Cuisine American, Canadian
Keyword bbq side dish, easy potato salad recipe, potato salad with bacon
2lbs baby red potatoes-scrubbed clean and cut into bite-sized chunks
6ozbacon-few slices. Reserve a little for garnish (optional)
1/2cupcheese-cut into small cubes (I used marble)
3-4stalksgreen onion-chopped, plus a little for garnish (optional)
3/4tspsalt-plus more for water when boiling potatoes
In a medium pot, fill with cold water. Add potatoes. Bring to a boil, season water with salt (about 1/2 tsp). Cover with lid slightly ajar and cook 8-10 minutes, or until potatoes are just fork tender. Drain, rinse with a little cold water and drain again. Place on a tea towel lined bacon sheet to dry out a little.Note - you can cook eggs with the potatoes if you wish. Otherwise cook them separately until they are hard boiled.
Meanwhile, place bacon on a sheet pan (in 375F oven) and bake 15-20 minutes until crispy. Drain on brown paper towel.
Place cooked potatoes in a large bowl. Add cooked chopped eggs, crumbled bacon, pickle, cheese and green onion. If desired, reserve a little green onion and bacon for garnish (optional).
Mix together mayo, Dijon mustard, cider vinegar, dill, salt, pepper, cayenne, onion and garlic powder. Pour over potato mixture and mix to combine. Garnish with green onion and bacon, if desired. Enjoy!