- 2-1/2 pounds small red potatoes
- 1/2 cup real bacon bits
- 1/4 cup minced chives
- 3/4 cup mayonnaise
- 3/4 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives.
- In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving. Yield: 8 servings.
Reviews forBacon-Chive Potato Salad
"This was good. I eliminated the bacon since we are not big bacon fans and it still tasted good. Will make it again. Thanks Karen."
"Flavor is fine; it's a little salty. Biggest change I would make is either halve the amount of potatoes or double the amount of everything else. I mixed the everything else first, then looked at the amount of potatoes that came out of the pot compared to the volume of the sauce, and only added half the potatoes. I weighed the potatoes, so I know I wasn't off on that. Possibly the volume difference I experienced was due to me cubing the potatoes (~1cm) rather than wedging them.Only ingredient change I made was to use plain yogurt instead of mayonnaise. Turned out fine."
"Our favorite TOH potato salad! It's tasty served warm or cold."
"I love this potato salad. I made it at a huge family gathering this summer and it was a huge hit!"
"This is our new favorite potato salad recipe!"
"This is one of my all-time favorite potato salad recipes; the bacon and chives make it taste like a loaded baked potato. It's always a huge hit at our house! Definitely a keeper."
"My daughter really loved this & she never eats potato salad. Everyone else thought is was just allright."
"I loved this recipe. It had such great flavor with the mustard. I will definitely make it again and again."