Bacon Potato Salad Mustard (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 pounds washed, unpeeled red potatoes, diced large
02 -
½ cup jarred salad dressing or mayonnaise
03 -
¼ cup plain yellow mustard
04 -
2 tablespoons apple cider vinegar
05 -
3 tablespoons white sugar
06 -
1 small red pepper, diced small
07 -
2 tablespoons minced red onion
08 -
3 tablespoons chopped capers
09 -
3 tablespoons chopped cilantro or parsley
10 -
8 slices smoked bacon, cooked crisp and roughly chopped
11 -
½ teaspoon freshly ground black pepper
12 -
Pinch of salt
# Instructions:
01 -
Simmer the diced potatoes slowly in boiling salted water just until fork tender. Do not overcook the potatoes or they will fall apart in the salad.
02 -
Drain the potatoes and scatter them on a cookie sheet to cool quickly. Place the cookie sheet in the refrigerator for about 30 minutes until completely cooled.
03 -
Mix together all of the ingredients except the potatoes.
04 -
Pour the mixture over the cold potatoes and toss well to coat evenly. Store in an airtight container in the fridge until ready to serve.
# Notes:
01 -
For best results, ensure the potatoes are fully cooled before mixing with the dressing to prevent a soggy texture.