Ingredients and Weight:
- Russet Potatoes - 5 lbs
- Bacon - 1 lb
- Green Olives - 1 cup
- Radishes - 1 cup, thinly sliced
- Red Onion - 1 medium, thinly sliced
- Celery - 1 stalk, chopped
- Dill Weed - 2 tablespoons
- Mayonnaise (Dairy-Free) - 1 cup
- Dijon Mustard - 2 tablespoons
- Apple Cider Vinegar - 2 tablespoons
- Salt and Black Pepper - to taste
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2
Preparation Method Steps:
- Boil potatoes in salted water until tender. Drain and let cool slightly.
- Cook bacon in a skillet until crispy. Drain and chop.
- Combine potatoes, bacon, olives, radishes, red onion, celery, and dill in a large bowl.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
- Pour dressing over potato mixture and stir gently to combine. Season with salt and black pepper to taste.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15g
- Carbohydrates: 15g
- Protein: 10g
Dish Characteristics:
- Creamy and tangy
- Savory and flavorful
- Perfect for picnics, potlucks, or side dishes
User Comments:
- "This potato salad is insane! The bacon, olives, and radishes give it so much flavor."
- "I love how creamy and dairy-free it is. It's the perfect alternative for those with lactose intolerance."
- "It's so easy to make and always a crowd-pleaser. I highly recommend it!"
Special Precautions and Tips:
- Use a good quality mayonnaise that is free from dairy, egg, and soy.
- Slice the bacon thin and cook it until crispy to add maximum flavor.
- Add more or less of the dressing depending on your desired consistency.
- Serve it fresh for the best taste and texture.
