Potato salad
Ingredients
- 5 yellow potatoes
- 4 large eggs
- 6 slices bacon
- 1/4 of a white onion
- 1 green onion
- Olive oil
- 1/2 cup mayonaise
- 1/4 cup sour cream
- 1-2tbsp dijon mustard
- 1tbsp onion powder
- 2tsp mustard powder
Directions
- Preheat oven to 400F.
- Wash and dry potatoes (Note 1). Pierce with a fork, microwave 4 minutes on each side. Drizzle with oil & salt, wrap in foil, and bake for 20-30 minutes until tender.
- Place eggs in a pot filled with cold water; bring to a boil then reduce heat, and cook for 11 minutes. Cook bacon in a pan until crispy.
- Cool potatoes, eggs, and bacon in the fridge for 1 hour.
- Cut potatoes into 1" cubes, roughly chop eggs and bacon (Note 2), and finely dice white onion.
- Combine all chopped ingredients in a bowl with mayo, sour cream, white onion, dijon, and seasonings (Onion powder, mustard powder, and salt). Mix well, taste for salt, and top with sliced green onion (Note 3).
Notes
- Keep the skin on the potatoes, after they’ve cooked in the oven, it helps hold their shape when being mixed around.
- You can designate 1 egg to slice into quarters if you want your salad to look like the one pictured, you can also set aside about 2tbsp of chopped bacon to top.
- Like mentioned in Note 2 - if you reserved egg and bacon, you can add these on top in the final step.
