Ingredients
- Yukon Gold Potatoes, 2 pounds
- Bacon, cooked and crumbled, 6 slices
- Red Onion, finely diced, 1/2 cup
- Fresh Parsley, chopped, 1/4 cup
- Mayonnaise, 1 cup
- Sour Cream, 1/2 cup
- Dijon Mustard, 2 tablespoons
- Worcestershire Sauce, 1 tablespoon
Instructions
- Step 1: Boil potatoes until fork tender, about 15-20 minutes. Drain and let cool slightly. Once cool enough to handle, cut into bite-sized pieces.
- Step 2: While potatoes are cooking, cook bacon until crisp. Crumble the cooked bacon and set aside. Dice the red onion and chop the parsley.
- Step 3: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and Worcestershire sauce.
- Step 4: Add the cooked potatoes, crumbled bacon, diced red onion, and chopped parsley to the dressing.
- Step 5: Gently fold all ingredients together until well combined, being careful not to mash the potatoes.
- Step 6: Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- For best flavor, store in an airtight container in the refrigerator for up to 3 days.
- This potato salad is best served chilled; reheating isn't recommended, as it can affect the creamy texture.
- Serve this robust potato salad alongside grilled steak or burgers for a classic steakhouse experience.
- Don't overcook the potatoes; they should be tender but still hold their shape for the perfect bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American