This chunky potato salad is so simple and yet so delicious, mixed with mayo, pickle juice, green onions, bacon, and spices.
This is a take on a potato salad I had last Fourth of July that my Irish friend, Anna, made. We all RAVED about it, so I wanted to recreate it with just a couple of tweaks.
It’s basically just the same as Anna’s, just I added a touch of pickle juice and some dijon mustard to make it a little more tangy.
Chunky Potato Salad Ingredients
Here’s what you’ll need to for simple, and delicious, potato salad:
Small potatoes: You can use tiny potatoes, or even fingerlings. Just cut them into chunks — no slimy, small potatoes here!
Green onions: Sliced.
Bacon: Just a few pieces, crispy and chopped.
Spices: I use salt, pepper, garlic powder, onion powder, and paprika.
Dijon mustard: I love the little tang it gives.
Pickle juice: A little goes a long way here!
How to Make Chunky Potato Salad
This is so easy to throw together a few hours ahead of time… or even the day before!
Step 1: Cook your potatoes (& prep some ingredients)
After cutting your potatoes into chunks, add them to a pot of salted water and bring to a boil. Reduce to a simmer and let them cook until tender (about 15 minutes, but check on them and adjust the time accordingly!).
Meanwhile, I like to throw the 2-3 slices of bacon in a pan and let those cook while the potatoes are cooking. They’re done when they’re to your crispy liking. Just let drain on some paper towels and then roughly chop.
I also slice my green onions during this time and set them aside.
Step 2: Make the dressing
Now, combine the mayo, dijon mustard, pickle juice, and spices. Mix it all up, then taste and adjust to your liking.
Step 3: Mix everything with the potatoes
Now when the potatoes are done, just drain them and let them cool for a bit before mixing everything together. I just dump the dressing, green onions, and bacon in with the potatoes and stir to combine!
Chunky Potato Salad
Ingredients
- 2 lbs cooked fingerling (or other small potatoes) cut into chunks
- 1 cup mayo
- 1 tbs dijon mustard
- 1-2 teaspoon pickle juice more if preferred (taste and adjust)
- 1 teaspoon kosher salt more if preferred (taste and adjust)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2-3 slices cooked bacon roughly chopped
- ¼ cup sliced green onions
Instructions
- Mix the dressing ingredients together first to taste and adjust as necessary (this is the mayo, dijon mustard, pickle juice, and spices).
- Once the potatoes have cooled for a few minutes, add the dressing, bacon, and green onions. Mix to combine and let sit in the refrigerator for a couple of hours before serving.
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