Print

Creamy Red Potato Salad with Bacon and Chives

creamy red potato salad with bacon and chives - featured image
Print Recipe

A quick and easy creamy red potato salad featuring crispy bacon and fresh chives, perfect for summer BBQs and gatherings. This comforting side dish balances creamy, smoky, and fresh flavors with tender red potatoes.

Ingredients

Scale
  • 2 pounds red potatoes, scrubbed and cut into bite-sized chunks
  • 6 thick slices bacon, cooked until crisp but still tender
  • 3 tablespoons fresh chives, finely chopped
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery, finely diced (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of smoked paprika or cayenne pepper (optional)

Instructions

  1. Scrub the red potatoes clean and cut into roughly 1-inch cubes for even cooking (about 10 minutes).
  2. Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are just tender when pierced with a fork, about 12-15 minutes. Avoid overcooking.
  3. Drain potatoes in a colander and let them cool slightly until warm but not hot.
  4. While potatoes cook, fry the bacon in a skillet over medium heat until crisp but not burnt, about 8 minutes. Drain on paper towels and chop into bite-sized pieces once cooled.
  5. In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and optional paprika or cayenne. Taste and adjust seasoning.
  6. Gently fold the warm potatoes into the dressing, coating each piece. Add bacon, chopped chives, and celery if using. Mix lightly to avoid breaking the potatoes.
  7. Cover and refrigerate the salad for at least 1 hour to let flavors meld and dressing thicken. Before serving, stir gently and adjust seasoning if needed.

Notes

Use red potatoes to avoid mushy salad. Cook bacon to crisp but not crunchy for best texture. Mix dressing with warm (not hot) potatoes for better flavor absorption. Refrigerate at least 1 hour before serving. Optional ingredients like celery and smoked paprika add crunch and warmth. Mayonnaise can be swapped for Greek yogurt or dairy-free alternatives. Bacon can be substituted with turkey bacon or omitted for vegetarian version.

Nutrition

Keywords: potato salad, red potatoes, bacon, chives, creamy potato salad, summer BBQ, easy side dish

Find it online: https://lumalunch.com/creamy-red-potato-salad-with-bacon-and-chives-easy-recipe-for-perfect-summer-bbq/