Description

A tangy Southern-style potato salad featuring a mustard-based dressing, crispy bacon, sweet relish, and fresh vegetables. This lighter alternative to traditional mayo-heavy potato salads is perfect for summer cookouts and potlucks.

Ingredients

Scale

2 pounds Yukon Gold potatoes, peeled and cubed
3 large hard-boiled eggs, chopped
6 slices thick-cut bacon, cooked until crispy and crumbled
1/3 cup yellow mustard
1/4 cup mayonnaise
1/4 cup sweet pickle relish
2 tablespoons apple cider vinegar
1/2 cup finely diced celery
1/4 cup finely chopped red onion
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional)

Instructions

Place peeled and cubed Yukon Gold potatoes into a large pot of salted cold water. Bring to a boil over medium-high heat and cook for 10-12 minutes until fork-tender but still holding shape. Drain and set aside to cool completely.
Put 3 large eggs in a saucepan and cover with cold water by about an inch. Bring water to a gentle boil, then cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath to cool for 5 minutes, then peel and chop.
In a skillet over medium heat, cook 6 slices of thick-cut bacon until crispy, about 8-10 minutes, turning occasionally. Drain on paper towels, then crumble into bite-sized pieces. Optionally save some bacon fat to toss with potatoes for extra smoky flavor.
In a medium bowl, whisk together yellow mustard, mayonnaise, sweet pickle relish, and apple cider vinegar. Season with salt and freshly ground black pepper to taste until smooth and well combined.
Gently fold the cooled potatoes, chopped hard-boiled eggs, crumbled bacon, diced celery, and chopped red onion into the dressing. Stir carefully to avoid mashing the potatoes.
Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle chopped fresh parsley over the top.

Notes

Use Yukon Gold potatoes for best texture. Do not overcook potatoes to avoid mushiness. Chill salad for at least 1 hour before serving to allow flavors to meld. Save some bacon fat to toss with potatoes for extra smoky flavor if desired. For a lighter mayo alternative, substitute with Greek yogurt. Salad is best served cold or at room temperature and should not be reheated.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: Southern American

Nutrition

Serving Size: About 1 cup per serv
Calories: 190
Fat: 10
Carbohydrates: 18
Fiber: 2
Protein: 6

Keywords: potato salad, southern potato salad, mustard potato salad, bacon potato salad, picnic side dish, summer salad, tangy potato salad