Easy Egg And Bacon Potato Salad - Recipe Winners (2024)

FAQs

How to make creamy potato salad with bacon? ›

In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.

Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Tossing the cooked potatoes in this tangy mixture while they are still hot allows them to absorb the flavors. After they cool, stir in the mayonnaise and more scallions, and you're ready to serve.

Waxy potatoes can be cooked whole or cut, with or without the skin. Starchy potatoes should be cooked whole with the skin on, then peeled and cut after they're cooked. Select medium Russet potatoes, not large ones, to ensure the skin doesn't split while cooking.

Dense potatoes don't absorb seasonings easily, so you'll need to salt the water liberally so that the water the potatoes do drink up also carries in seasoning. And because potatoes are so timid in flavor, they need that salt to bring them out of their shells. Pour some salt in, then keep going.

Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture. People who prefer a creamy potato salad that soaks up dressing like a sponge, though, opt for a starchy potato.

Prepping and cooking potatoes. To peel or not to peel? If you'd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them.

Start with cold water, not boiling. According to Love Potatoes, dropping them into cold water instead of boiling water (and letting the potatoes and water heat up together) will prevent the outside from cooking faster than the inside.

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

How to make a potato salad Jamie Oliver? ›

Just like regular potato salad you have up to five days to consume it, if stored properly. Is it safe to eat week-old potato salad? The USDA doesn't recommend consuming potato salad that's more than five days old.

Yes they do, especially when the mayo is applied to toast, with lettuce and tomato added to the bacon.

According to Love Potatoes, dropping them into cold water instead of boiling water (and letting the potatoes and water heat up together) will prevent the outside from cooking faster than the inside. As for whether the “perfect recipe” calls for mayo or mustard, we'll let your family and friends fight that one out.