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Creamy Gluten-Free Loaded Potato Salad with Bacon Mayo

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A creamy, smoky, and gluten-free potato salad featuring tender Yukon Gold potatoes, crispy bacon, and a luscious bacon mayo dressing. Perfect for gatherings and quick to prepare.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 3 large eggs, hard-boiled and chopped
  • 4 slices thick-cut bacon, cooked crispy and crumbled
  • 1/2 cup (60g) celery, finely chopped
  • 1/4 cup (40g) red onion, finely diced
  • 2 tablespoons fresh chives, chopped
  • 1/2 cup (120g) mayonnaise
  • 2 tablespoons bacon drippings
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place the cubed Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until tender but not mushy, about 10-12 minutes. Check doneness by piercing with a fork; it should go in with slight resistance. Drain and set aside to cool.
  2. While potatoes cook, place eggs in a separate pot. Cover with cold water and bring to a boil. Once boiling, turn off heat, cover, and let sit for 10 minutes. Transfer eggs to cold water, peel, and chop coarsely.
  3. In a medium skillet over medium heat, cook bacon slices until crisp, about 6-8 minutes, turning occasionally. Remove bacon and place on paper towels to drain. Reserve 2 tablespoons of bacon drippings for dressing.
  4. In a small bowl, whisk together mayonnaise, reserved bacon drippings, Dijon mustard, apple cider vinegar, salt, and pepper. Taste and adjust seasoning as needed.
  5. In a large bowl, gently fold together cooled potatoes, chopped eggs, celery, red onion, and chives. Pour the bacon mayo dressing over the mixture and stir carefully to coat everything evenly without breaking the potatoes.
  6. Just before serving, sprinkle crumbled bacon over the salad and gently toss once more to distribute.
  7. Cover the salad and refrigerate for at least 1 hour to let flavors meld. Serve chilled or slightly cool.

Notes

Do not overcook the potatoes to avoid mushiness. Add bacon last to keep it crispy. Chill salad for at least 1 hour before serving for best flavor. For dairy-free, use vegan mayo. Lemon juice can substitute apple cider vinegar for extra tang.

Nutrition

Keywords: potato salad, gluten-free, bacon mayo, creamy potato salad, loaded potato salad, easy potato salad, summer salad, picnic recipe

Find it online: https://prismtaste.com/creamy-gluten-free-loaded-potato-salad-with-bacon-mayo-recipe-made-easy/