Description
A delightful classic potato salad featuring creamy textures and fresh flavors, perfect for picnics and family gatherings.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 1/2 cup red onions, chopped
- 1/2 cup chives or spring onions, chopped
- 1 cup bell peppers (red and yellow), chopped
- 2 boiled eggs or 4 slices cooked bacon (your choice)
- Salt and pepper, to taste
Instructions
- Begin by boiling the potatoes until they are thoroughly tender.
- While the potatoes cool to room temperature, chop your onions, chives, and bell peppers into small pieces.
- If you’re adding bacon, cook it in a skillet until crispy. Once it cools, chop into bite-sized pieces.
- Once the potatoes are cool enough to handle, peel and dice them into small cubes.
- In a large mixing bowl, combine the diced potatoes, chopped onions, chives, bell peppers, and either boiled eggs or cooked bacon.
- Gently fold the ingredients together until well mixed.
- Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least one hour before serving.
Notes
For a lighter version, consider omitting the bacon or boiled eggs. Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg