A delightful twist on the classic Italian potato salad, featuring a creamy dressing and crispy bacon for added flavor and texture.
Boil the potatoes in a large pot of salted water until tender, then drain and let cool.
Cut the potatoes into even-sized pieces to ensure they cook evenly.
Cook the bacon in a skillet until crispy, then crumble it into small pieces.
Drain the bacon on paper towels to remove excess grease.
Chop the celery and green onions, and add them to a large salad bowl.
Use fresh celery for the best crunch.
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, vinegar, salt, and black pepper to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Combine the potatoes, bacon, celery, and green onions in the salad bowl, then pour the dressing over and toss gently to coat.
Be gentle when mixing to avoid breaking the potatoes.
Sprinkle the grated Parmesan cheese on top before serving.
Add the Parmesan just before serving for the best flavor.
Serve the salad chilled and enjoy!
This salad tastes even better after a few hours in the fridge, as the flavors meld together.
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