Festive Memorial Day potato salad with dill, crisp bacon, Yukon Golds and a tangy Dijon-apple cider dressing.
# Components:
→ Vegetables
01 - 2 pounds (900 g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
02 - 3 celery stalks, diced
03 - 1/2 small red onion, finely chopped
04 - 2 tablespoons fresh dill, chopped
→ Meats
05 - 6 slices bacon, cooked until crisp and crumbled
→ Dressing
06 - 3/4 cup mayonnaise
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon sugar
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Extra dill sprigs (optional)
# Method:
01 - Place the cubed potatoes in a large pot, cover with cold, salted water, and bring to a boil. Simmer for 12–15 minutes, or until just tender. Drain and let cool slightly.
02 - While potatoes cook, cook the bacon in a skillet until crisp. Remove, drain on paper towels, and crumble.
03 - In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper to make the dressing.
04 - Add the warm potatoes, celery, red onion, dill, and half of the crumbled bacon to the dressing. Mix gently to coat evenly.
05 - Taste and adjust seasoning as needed.
06 - Chill the potato salad for at least 30 minutes for best flavor.
07 - Just before serving, sprinkle the remaining bacon and extra dill on top. Serve cold or at room temperature.
