Description
Creamy Potato Salad with chicken Bacon is a delightful and satisfying dish that’s perfect for any occasion, from summer barbecues to family gatherings. This recipe features tender baby potatoes combined with hard-boiled eggs and a rich, creamy dressing made from mayonnaise and sour cream. Fresh herbs like chives and parsley elevate the flavor, making this salad not only visually appealing but also absolutely delicious. The addition of a chicken bacon alternative brings a savory twist that complements the creaminess of the dish. Easy to prepare and highly versatile, this potato salad can be served as a side or as a filling main course.
Ingredients
Scale
- 2.2lb / 1kg Baby Potatoes
- 3 Eggs
- 1 cup / 240g Full Fat Mayo
- 1/4 cup / 60g Sour Cream
- Fresh Chives (finely diced)
- Fresh Parsley (finely diced)
- 1 tbsp Dijon Mustard
- Juice of 1/2 Lemon
- 1/2 small Red Onion (finely diced)
- Salt and White Pepper to taste
Instructions
- Prepare the Potatoes: Slice baby potatoes into 1/4” rounds, boil in salted water for about 7–10 minutes until fork-tender, then drain and cool.
- Cook Eggs: Hard-boil the eggs, peel, and dice them once cooled.
- Make Dressing: In a small bowl, mix mayo, sour cream, Dijon mustard, lemon juice, chives, parsley, salt, and white pepper until smooth.
- Combine Ingredients: In a large mixing bowl, combine cooled potatoes, diced eggs, chicken bacon alternative, red onion, and dressing; fold gently until well-coated.
- Chill: Cover and refrigerate for at least an hour before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg