A delightful twist on the classic potato salad, combining creamy textures with smoky bacon and tangy pickles.
Cut the potatoes into bite-sized pieces and boil them in a large pot of salted water until tender but not mushy.
Boiling the potatoes with their skins on can help retain their shape and nutrients.
Drain the potatoes and let them cool slightly. Place them in a mixing bowl and season with salt, pepper, garlic powder, and onion powder.
Seasoning the potatoes while warm helps them absorb the flavors better.
Peel and chop the hard-boiled eggs. Add the whites to the potatoes and set the yolks aside in a small bowl.
Chopping the eggs into uniform pieces ensures even distribution in the salad.
Mash the egg yolks with a fork and mix them with mayonnaise, mustard, and pickle juice to create a creamy dressing.
Adjust the consistency of the dressing by adding more pickle juice or mayonnaise as needed.
Chop the pickles and add them to the potato mixture along with the dressing. Mix gently to combine.
Mix gently to avoid breaking the potatoes.
Cook the bacon until crispy, crumble it, and add it to the salad. Toss lightly to combine.
Cooking the bacon until crispy adds a delightful crunch to the salad.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad garnished with additional chopped pickles or a sprinkle of paprika for color.
Garnishing adds a touch of elegance and enhances the presentation.
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