Ingredients
Scale
- 2.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon salt, plus more for boiling
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or plain Greek yogurt for lighter option)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon black pepper
- 4 slices beef turkey bacon, cooked crispy and crumbled
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh chives
- 2 hard-boiled eggs, chopped (optional, for extra richness)
Instructions
- Place the cubed potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 10-15 minutes. Be careful not to overcook them.
- While potatoes are cooking, prepare the beef turkey bacon. Cook beef turkey bacon slices in a skillet over medium heat until crispy. Drain on paper towels and once cooled, crumble into small pieces.
- In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and well combined. This is your creamy dressing.
- Drain the cooked potatoes thoroughly and let them steam dry in the colander for a few minutes. This helps prevent a watery potato salad.
- Gently add the warm potatoes to the bowl with the dressing. Add the crumbled beef turkey bacon, chopped red onion, chopped chives, and chopped hard-boiled eggs (if using). Fold everything together carefully until the potatoes are evenly coated, trying not to mash them too much.
- Taste and adjust seasoning if needed, adding more salt, pepper, or a splash more vinegar for tang. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and chill properly.
- Before serving, give the potato salad a gentle stir. Garnish with extra fresh chives or a sprinkle of beef turkey bacon crumbles for presentation.
Notes
For an even deeper flavor, try roasting the potatoes instead of boiling. Toss them with a little olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and slightly caramelized. You can also add a pinch of smoked paprika to the dressing for a subtle smoky note. To make it ahead, prepare the salad up to 2 days in advance, chilling it thoroughly before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg