Bennos bacon potato salad –Summer is the perfect time to gather with friends and family for a festive Fourth of July celebration. One of the star dishes that everyone loves is potato salad. This classic side dish is easy to make and brings a refreshing taste to your summer table. Below, we share a delightful potato salad recipe that will become a staple at your summer gatherings!
Potato Salad: A Classic Summer Dish
This potato salad is creamy, tangy, and loaded with fresh flavors. Perfect for barbecues, picnics, or any summer get-together, it’s sure to impress your guests!
Ingredients:
- 2 pounds of baby potatoes
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup celery, chopped
- 1/2 cup red onion, diced
- 1/4 cup dill pickles, diced
- 3 hard-boiled eggs, chopped
- Fresh dill or parsley for garnish
Instructions:
- Start by washing the baby potatoes thoroughly. Place them in a large pot and fill with cold water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and let them cool.
- Once cooled, cut the potatoes into halves or quarters, depending on your preference.
- In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix well to combine.
- Add the cooled potatoes into the bowl and gently fold them into the dressing until they are well-coated.
- Add the chopped celery, red onion, dill pickles, and hard-boiled eggs. Carefully mix everything together to combine.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. This salad can be made a day in advance for even better flavor!
- Before serving, give the salad a gentle stir and garnish with fresh dill or parsley as desired.
Enjoy this delicious potato salad at your Fourth of July festivities! It pairs beautifully with grilled meats and other summer staples. Happy celebrating!