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Wash the potatoes and boil them in salted water for about 20 minutes until tender.
Drain, let cool, then cut into chunks.
Prepare the eggs:
Boil the eggs for 10 minutes.
Rinse under cold water, peel, and cut into pieces.
Fry the bacon:
Heat a pan and cook the diced bacon for 3–4 minutes until crispy.
Drain on paper towels to remove excess fat.
Assemble the salad:
In a large bowl, mix the mayonnaise, mustard, and cider vinegar.
Add the potatoes, eggs, bacon, sliced red onion, and pickles (if using).
Season with salt and pepper to taste.
Finish and Serve
Mix everything gently but thoroughly.
Sprinkle fresh parsley on top for a finishing touch.
Refrigerate for at least 30 minutes before serving to let flavors meld.
Tips
Add chopped celery or fresh herbs like dill or chives for extra freshness and crunch.
Adjust mayonnaise and mustard quantities to your taste preference.
Enjoy your hearty and flavorful potato salad!
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