Creamy Potato Salad

By The Stay At Home Chef

Ingredients

2 pounds red potatoes (diced)
1 pound cooked and crumbled bacon
1/2 cup diced red onion (about 1/2 onion)
1/2 cup diced celery (about 4 ribs)
4 large hard-boiled eggs (roughly chopped)
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup minced fresh dill
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
1 teaspoon salt
1/2 teaspoon black pepper

Prep Time15mins
Cook Time15mins
Servings8

Instructions

Dice 2 pounds red potatoes into bite-sized pieces and bring a large pot of water to a boil over high heat. Add in diced potatoes and cook until tender, 10 to 15 minutes. Drain well and rinse with cold water to cool.

In a large mixing bowl, add in cooled potatoes with 1 pound cooked and crumbled bacon, 1/2 cup diced red onion, 1/2 cup diced celery, and roughly chop 4 large hard-boiled eggs.

In a small mixing bowl, whisk together 3/4 cup mayonnaise, 1/4 cup apple cider vinegar, 1/4 cup minced fresh dill, 2 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1 tablespoon sweet pickle relish, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Pour dressing over potatoes and toss until combined and everything is well coated. Cover and refrigerate at least 2 hours before serving.