Ingredients and Weight:
- Potatoes, Yukon Gold or red: 3 pounds
- Bacon, thick-cut: 12 ounces
- Onion, yellow or white: 1 large
- Celery, ribs: 2
- Apple, tart (such as Granny Smith): 1 medium
- Mustard, Dijon or yellow: 1/2 cup
- Vinegar, apple cider: 1/4 cup
- Olive oil: 1/4 cup
- Salt and black pepper: to taste
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut the potatoes into 1-inch chunks and place them in a large pot of cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender.
- While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove from the skillet and let cool.
- Chop the onion and celery into small pieces. Dice the apple.
- In a large bowl, combine the cooked potatoes, bacon, onion, celery, and apple.
- In a separate bowl, whisk together the mustard, vinegar, olive oil, salt, and black pepper. Pour the dressing over the potato mixture and stir to combine.
- Serve warm or cold.
Nutritional Information:
Per serving (1 cup):
- Calories: 450
- Fat: 15 grams
- Cholesterol: 45 milligrams
- Sodium: 600 milligrams
- Carbohydrates: 65 grams
- Protein: 15 grams
Dish Characteristics:
- Hearty and flavorful
- Creamy and tangy, without mayo
- Perfect for a fall gathering or Oktoberfest celebration
User Comments:
- "This potato salad is amazing! It's so creamy and tangy, but without the heaviness of mayo. I'll definitely be making it again." - Sarah
- "I love the combination of flavors in this recipe. The apple and mustard give it a unique and delicious twist." - John
- "This potato salad was a hit at our Oktoberfest party! It's easy to make and everyone loved it." - Mary
Special Precautions and Tips:
- To make the potato salad ahead of time, prepare it up to the point of adding the dressing. Cover and refrigerate for up to 3 days. When ready to serve, add the dressing and stir to combine.
- For a more tangy flavor, add an extra tablespoon of mustard or apple cider vinegar.
- If you don't have celery, you can substitute 1/2 cup of finely chopped carrots.
