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Loaded Spring Potato Salad Recipe with Crispy Bacon Easy and Flavorful

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A quick and easy loaded spring potato salad featuring crispy bacon, fresh herbs, and a tangy Dijon mustard dressing. Perfect for potlucks, barbecues, and casual meals with a fresh spring vibe.

Ingredients

Scale
  • 2 pounds small red or new potatoes, scrubbed and halved
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 4 large green onions, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • ½ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and freshly ground black pepper, to taste
  • Optional: ½ cup diced celery
  • Optional: ¼ cup chopped pickles

Instructions

  1. Place the halved potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12 to 15 minutes or until potatoes are fork-tender but not mushy. Drain in a colander and let cool slightly.
  2. While potatoes are cooking, heat a skillet over medium heat. Add bacon slices and cook until crispy, turning occasionally, about 8 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into bite-size pieces.
  3. In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed. If too thick, add a teaspoon of water to loosen it.
  4. In a large bowl, add the slightly warm potatoes, crispy bacon, sliced green onions, chopped parsley, and chives. If using celery or pickles, add them now. Pour the dressing over and gently toss to coat everything evenly without breaking the potatoes.
  5. Cover the salad and refrigerate for at least 1 hour to let flavors meld. Before serving, give it a gentle stir and adjust salt and pepper if needed. Optionally garnish with extra herbs or a sprinkle of paprika.

Notes

Boil potatoes with skin on for better texture and nutrients. Cook bacon over medium heat to avoid burning and achieve medium-crisp texture. Whisk dressing continuously for a silky finish. Toss salad gently to keep potatoes intact. Chilling overnight enhances flavor. Save some bacon bits for topping.

Nutrition

Keywords: potato salad, spring salad, loaded potato salad, crispy bacon, easy potato salad, picnic recipe, barbecue side dish

Find it online: https://chrisfeasts.com/loaded-spring-potato-salad-recipe-with-crispy-bacon-easy-and-flavorful/