There are some dishes that just scream summer and potato salad is one of those. I typically make my mom's potato salad recipe with lots of yellow mustard and onion but here's a new spin on potato salad that I really like. Tastes like a baked potato with sour cream, bacon and chives... yum!
Skill Level: Easy Prep Time: 15 minutes
Cook time: 10-12 minutes
1 pound red potatoes
3 tablespoons kosher salt plus 1 teaspoon
1/2 teaspoon black pepper
1/4 cup mayonnaise
1 teaspoon vinegar
1 tablespoon Dijon mustard
1 tablespoon yellow mustard
1/4 cup sour cream
2 tablespoons fresh chives, minced, plus 1 teaspoon for garnish
10 bacon strips, cooked crisp and crumbled reserve some for garnish
Put the potatoes and 3 tablespoons salt in a pot and cover with water. Bring to a boil and cook until the potatoes are fork tender, about 10-12 minutes. Drain and let cool slightly. Cut into halves or quarter if the potatoes are large.
In your serving bowl, whisk together the mayonnaise, vinegar, Dijon, sour cream, 1 teaspoon salt and the pepper.
Add the potatoes while they are still warm and toss well to coat. Try not to break up the potatoes too much. Add the bacon and chives, toss again and check seasoning. You may want a bit more sour cream because the warm potatoes will soak up most of the liquid. Add a bit more salt and pepper depending on your taste. Serve immediately or chill until serving time. Garnish with a dollop of sour cream plus the chives and bacon.