Short Cut Small Batch Potato Salad
Southern style short cut small batch potato salad with bacon, perfect for two to four people.
Servings: 6 Servings
Calories: 228kcal
Ingredients
- 5 c Cubed Russet Potatoes about 6 small potatoes or 3 large
- 4 c Water
- 3 Boiled Eggs chopped
- 2 Strips of Cooked Bacon chopped
- 1/2 tsp Salt or to taste
- 1/4 tsp Ground Black Pepper
- 1/2 tsp Dried Dill Weed
- 1 c Mayonnaise
- 1.5 tsp Yellow Mustard
Instructions
- Peel, wash and cut the potatoes into bite sized cubes.
- Add the potatoes to a cooking pot and cover with water.
- Bring to a simmer over medium heat. Once simmering, set a timer and cook the potatoes for 8 minutes.
- Next, drain the cooked potatoes well in a colander and add to a mixing bowl.
- Next, add the salt, pepper, dill and cooked bacon to the potatoes and lightly mix together.
- Next, prepare the dressing by combining the mayonnaise and mustard in a small bowl then add to the potato mixture.
- Using a spatula, combine the ingredients until everything is coated with the dressing mixture.
- Cover and chill until ready to serve.
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Notes
Reserve a few pieces of cooked bacon for garnish, if desired.
If you do not have boiled eggs and cooked bacon on hand, no worries, it takes about ten minutes to prepare and can be done while the potatoes cook. Save time by boiling the eggs with the potatoes.
Nutrition
Serving: 1cup | Calories: 228kcal | Carbohydrates: 11.6g | Protein: 5.7g | Fat: 18g | Saturated Fat: 3.5g | Cholesterol: 99mg | Sodium: 669mg | Fiber: 0.4g | Sugar: 2.8g