Potato salad is one of our family favorites during the summer months. This year I wanted to change up the flavor and add a more savory touch to our dish. So we created garlicky potato salad for all of our summertime barbecues.
Garlicky Potato Salad
Servings: 10 Servings
Ingredients
- 2 pounds Yukon gold potatoes
- 1 medium onion
- 2 stalks celery
- 4 slices bacon
- 2 cloves garlic minced
- 3 large Eggs Boiled and chopped
- 1 1/2 Cup mayonnaise
- 1 Tbs apple cider vinegar
- 1 Tbs yellow mustard
- 1 Tsp salt
- 1/4 Tsp pepper
Instructions
- Peel the potatoes and place in a Dutch oven. Cover the potatoes with water.
- Heat until water boils. Reduce to simmer and cover with a lid. Cook for about 30-35 minutes.
- Cook slices of bacon in a skillet, reserve the grease, and pat dry on paper towel.
- Chop onion, celery, and add to the bacon grease. Cover and cook or about 8 minutes stirring occasionally. Uncover add garlic and continue cooking for another 6 minutes stirring occasionally until the vegetables are soft.
- When the potatoes are tender, drain the excess water, let stand until cool enough to handle.
- In a bowl, mix up the mayonnaise, cider vinegar, yellow mustard, salt, and pepper. Stir in the cooked vegetables.
- Chop potatoes into one-inch thick pieces. Add to the dressing mixture and boiled eggs. Mix thoroughly and place in an airtight container.
- Refrigerate for a minimum of four hours.
- Garnish with green onions and serve.
Notes
This garlicky potato salad is a must-serve side dish for your next gathering. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe to pair this garlicky potato salad with, check out my Classic Burger recipe here.
