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Classic potato salad with bacon and dill mayonnaise
Christine Cushing's motto? You’ve got to know the classics before you can reinvent them. Here is her tried-and-true potato salad done right for all you purists out there.
SERVES
4
TO
6
Ingredients
- 680 grams red new potatoes, cut into quarters
- 3 tablespoons apple cider vinegar
- 1 tablespoon grainy Dijon mustard
- 4 strips smoked bacon, cooked until crisp and crumbled
- 1 tablespoon finely chopped gherkins
- 1/4 cup mayonnaise (store-bought is fine)
- Kosher salt and freshly cracked black pepper
- Chopped fresh dill to taste
- Paprika (optional)
Directions
- Place potatoes in medium pot with cold salted water to cover. Bring to a boil and simmer for about 15 to 17 minutes or until fork tender. Drain well. Transfer potatoes to a large bowl.
- Meanwhile, whisk together the apple cider vinegar and Dijon mustard. Pour this mixture over warm potatoes and allow to cool.
- Add remaining ingredients, mix well and adjust seasoning.
- Sprinkle with paprika, if desired, and refrigerate until ready to serve.
