It’s finally warming up in the west coast, and my favorite things to throw together are those sides that are perfect for bringing to cook outs. My red potato salad is always a hit at parties, and it’s just easy to make ahead.
This is my favorite way to do potato salad, a buttermilk, Dijon mustard and drill dressing, with scallions and bacon mixed in. It’s got a light flavor that’s out of this world!
I’ve been making this red potato salad for years, and goes really good with a good burger recipe. I always tend to garnish with a little extra bacon. Because why not?!
Bacon Dijon Red Potato Salad
- Dice your potatoes into 1 inch cubes. I find that slicing the potatoes into 1 inch strips, stacking them, then slicing into 1 inch strips across cubes much faster.
- Place cubed potatoes in a pot with water. The water only needs to be 1 inch higher than the potatoes. Bring to a boil, then let it cook for about 15 minutes.
- While the potatoes are boiling, let's begin cooking the bacon. Chop bacon when cooked, go ahead and chop the scallions too.
- For the dressing, in a small bowl, add chopped fresh dill, mayonnaise , buttermilk, mustard, salt and pepper into a container Whisk together until its all mixed together
- When potatoes are cooked enough to stick a fork in them, strain; cover with a towel letting them sit for another 10 minutes or so.
- Add potatoes in a large bowl, then pour the dressing in and mix together. Stir in shallots and bacon, then let rest in the refrigerator for about 30 minutes to an hour. Enjoy!