Classic Potato Salad

Name: Classic Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces; 6 slices bacon; 177 milliliters sour cream; 59 milliliters mayonnaise; 2 teaspoons mustard (your favorite: yellow, Dijon, stone ground); 118 milliliters thinly sliced green onions; 118 milliliters chopped celery; 59 milliliters chopped parsley; 177 milliliters dill pickles, chopped into 1/4 in cubes (about; 1 serving Coarse salt; 1 serving Freshly ground pepper

Classic Potato Salad could be just the gluten free recipe you've been looking for. This recipe serves 4. This side dish has 460 calories, 12g of protein, and 33g of fat per serving. 1321 person have tried and liked this recipe. A mixture of green onions, dill pickles, celery, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook the potatoes: In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Pot

Simmer until the potatoes are tender when pierced with a fork, about 20 minutes.

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Potato

Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)

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Pickle Juice

Potato

Water

Heat a frying pan on medium low.

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Frying Pan

Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out.

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Bacon

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Tongs

Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard.

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Paper Towels

Frying Pan

Once cool, chop the bacon finely.

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Bacon

Assemble the potato salad: In a large bowl, whisk together the sour cream, mayonnaise, and mustard.

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Potato Salad

Mayonnaise

Sour Cream

Mustard

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Whisk

Bowl

Add a little salt and pepper.

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Salt And Pepper

Add the potatoes and use a rubber spatula to gently combine with the sour cream mixture.

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Sour Cream

Potato

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Spatula

Add the green onions, celery, parsley, pickles, and bacon, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.

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Salt And Pepper

Green Onions