Ingredients
1 cup potatoes , medium-sized, diced (Yukon or Red)
⅓ cup bacon, chopped into bits
½ cup red onion, diced
½ cup celery stalk, diced
2 tbsp Dijon mustard
¼ cup mayonnaise
½ cup sweet pickle relish, including juice
1 tsp paprika
1 tbsp apple cider vinegar
⅛ tsp salt and pepper
⅛ cup hard-boiled eggs, chopped (or 2 medium-sized)
½ tbsp dill, chopped
Preparation
Peel and dice the potatoes. Make sure to wash your potatoes well before peeling.
In a large pot, boil your potatoes for 13 to 15 minutes or until fork-tender. Ensure that the water covers all your potatoes.
In a heated skillet, add chopped bacon. Cook your bacon bits until crispy and golden brown. Then, remove the bacon bits from the skillet. Reserve the bacon oil for sauteing the rest of the ingredients. This adds a smokey, meaty flavor that is sure to be a hit.
Throw the diced red onion into your heated skillet and saute, making sure to scrape up the brown bits from the skillet.
Now, add in your diced celery stalks and continue sauteing until translucent, about 10 minutes. Remove from the skillet and set aside for later.
In a mixing bowl, add the dijon mustard, mayonnaise, sweet pickle relish, paprika, apple cider vinegar, and salt and pepper. Mix well.
Next, add your boiled potatoes and sauteed vegetables into your dressing.
Add your drained bacon bits and chopped boiled eggs. Top it off with dill and mix all your ingredients together until everything is fully coated with your creamy dressing.
Garnish with more chopped dill. Serve chilled in a bowl and enjoy with family and friends!
