Best Potato Salad

Buttery-soft potatoes, laced with a satiny mayo dressing, and studded with smoky bacon, crunchy celery, fresh green onions, and sweet pimentos.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Dairy Free Diet, Vegetarian

Keyword game day, new potatoes, picnics, potato salad, side dishes

Prep Time 25

Cook Time 15

Cooling Time 1 30

Total Time 2 10

Servings

Calories 394kcal

2 pounds New/Baby potatoes Red Bliss, or Fingerling potatoes, halved or quartered, depending on the size of the potatoes (we want 2-inch pieces)
Salt and freshly ground black pepper
2 tablespoons apple cider vinegar
1/3 cup mayonnaise regular or light
1/3 cup sour cream regular or light
1 teaspoon Dijon mustard
1/2 pound bacon about 6 to 8 strips, cooked until chewy-crisp and chopped
1/2 cup chopped green onions
2 stalks celery finely chopped
4- ounce jar pimentos drained and chopped
2 tablespoons chopped fresh parsley
Paprika for serving

Place the potatoes in a large pot and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Add 1 teaspoon of salt, reduce the heat to medium-high and gently boil until the potatoes are just fork-tender (see tip above), checking for doneness after 5 minutes of cooking. Drain and transfer the potatoes to a large bowl. Add the apple cider vinegar and toss to coat.
Transfer the potatoes to a large baking sheet and spread out in a single layer. Let cool for 30 minutes.
Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
When the potatoes have cooled completely, add them to the mayonnaise mixture and stir gently to coat. Fold in the bacon, green onions, celery, pimentos, and parsley. Season to taste with salt and black pepper. Cover with plastic wrap and refrigerate for a minimum of 1 hour, and up to 24 hours before serving.
Sprinkle with paprika and serve.