Description
A creamy, flavor-packed side dish that combines tender potatoes with a silky dressing and smoky crunch, perfect for any gathering.
Ingredients
- 2.5 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 3 large eggs, hard-boiled and chopped
- 4 slices smoked turkey bacon, cooked crisp and crumbled
- 3 stalks celery, thinly sliced
- 1/2 cup finely chopped red onion (or scallions for a milder bite)
- 1/2 cup dill pickle relish
- 1/2 cup mayonnaise (use full-fat for best creaminess)
- 1/4 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 1 tbsp fresh chopped dill (or 1 tsp dried)
- Salt and freshly ground black pepper to taste
- Smoked paprika and chives for garnish
Instructions
- Cook the potatoes: Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain and let cool slightly.
- Boil the eggs: While potatoes cook, place eggs in a saucepan, cover with water, bring to a simmer for 10 minutes, then cool in an ice bath before peeling and chopping.
- Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, Worcestershire, chopped dill, salt, and pepper until smooth.
- Combine ingredients: Add warm (not hot) potatoes to the dressing and gently fold so they absorb flavor without falling apart. Stir in eggs, celery, red onion, pickle relish, and crumbled smoked turkey bacon.
- Chill and finish: Cover and refrigerate at least 120 minutes (overnight is ideal) so flavors meld. Before serving, sprinkle with smoked paprika and chopped chives for color and a little extra flavor.
Notes
Use Yukon Golds for creaminess and structure; they hold together better than russets when dressed. Taste before chilling to balance the tang of the dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American