The Best Potato Salad

Ingredients

• 1 kg potatoes (Peeled or thoroughly washed and cut into cubes; the goal is to achieve crispy potatoes.)
• 4 eggs (Cooked until firm.)
• 100 g bacon (Cut into cubes or small strips.)
• 0.5 red onion (Estimated amount; finely chopped.)
• 2 tbsp chives (Chopped, plus a little extra for finishing.)
• 1 cup mayonnaise (The original post does not specify an amount; adjust to taste.)
• 2 tbsp mustard (The original post does not specify an amount; adjust to taste.)
• 2 tbsp vegetable oil (For browning or roasting the potatoes; estimated amount.)
• salt (To taste, for the potatoes, eggs, and dressing.)
• black pepper (To taste.)

Steps

1. 1

   Preheat the oven to 220 °C. Wash and cut the potatoes into evenly sized cubes; if you peeled them, dry them very well to help them brown.

2. 2

   Place the potatoes on a baking sheet, toss them with the vegetable oil, salt, and pepper, and spread them in a single layer without overlapping.

3. 3

   Roast the potatoes for 30 to 40 minutes, turning them halfway through cooking, until golden and crispy on the outside and tender in the center.

4. 4

   While the potatoes are cooking, place the eggs in a saucepan, cover them with cold water, and bring the water to a boil.

5. 5

   Once the water boils, cook the eggs for 10 to 12 minutes. Transfer them to cold water, let them cool, peel them, and cut them into pieces.

6. 6

   Cook the bacon in a skillet over medium heat for 5 to 8 minutes, stirring occasionally, until golden and crispy. Drain it on paper towels.

7. 7

   Finely chop the red onion and chives.

8. 8

   In a bowl, mix the mayonnaise and mustard until you have a smooth dressing. Season with salt and pepper to taste.

9. 9

   Let the potatoes cool for a few minutes so they retain their crispy texture. Place them in a large bowl and add the eggs, bacon, red onion, and chives.

10. 10

    Add the dressing and mix gently so you do not break up the eggs or potatoes too much. Taste and adjust the salt, pepper, mayonnaise, or mustard.

11. 11

    Finish with additional chives and serve immediately, preferably while the potatoes are still crispy.

Notes

The original post provides exact quantities only for the potatoes, eggs, and bacon; the amounts of onion, chives, mayonnaise, and mustard are estimated to complete the preparation. If refrigerated, the salad can be kept for up to 2 days, although the potatoes will lose some of their crispy texture.

Nutrition per serving

• side dish
• salad
• potatoes
• crispy
• with bacon
• with egg
• for barbecue
• outdoor meal