Equipment
Method
- Start by boiling red, white, and blue potatoes until fork-tender. Do not overcook; they should hold their shape.
- Let the potatoes cool slightly and chop them into bite-sized pieces.
- In a bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar, and season with salt, pepper, garlic powder, and hot sauce to taste.
- Toss in diced celery, finely chopped red onion, crumbled bacon, and chopped hard-boiled eggs (if using).
- Gently fold the dressing into the potato mixture without mashing the potatoes.
- Chill in the fridge for at least one hour before serving to allow the flavors to meld.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gCholesterol: 40mgSodium: 400mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 30mgIron: 1mg
Notes
For added flavor, consider incorporating diced pickles or paprika.
You can substitute Greek yogurt for mayonnaise for a lighter version.
This salad can be made ahead of time, which allows the flavors to deepen; just stir it before serving.
Store leftovers in an airtight container in the fridge for up to three days; the flavors will continue to develop.
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