Southern Potato Salad with Bacon and Sun-Dried Tomatoes
A bold Southern potato salad recipe with bacon and sun-dried tomatoes. Perfect for cookouts, family dinners, and food lovers!
Ingredients
- 2.5 pounds Yukon Gold potatoes
- 1-1 1/2 cups Duke’s Mayonnaise
- 2 tablespoons Duke’s Brown Sugar Bourbon Mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 celery stalks diced
- 1/2 cup yellow onion dice
- 3-4 tbsp chopped sun dried tomatoes
- 1 tsp bacon grease
- Salt and pepper to taste
- 1 cup crispy crumbled bacon
- 2-3 hard boiled eggs peeled and chopped, if desired
Instructions
- Peel and dice your potatoes to your desired size. Add potatoes to a large pot with cold water until the water is about an inch or two over the potatoes. Add salt to season the water and boil until potatoes are just about fork tender. Drain and allow to cool until warm, but not cold.
- Mix together Duke’s Mayonnaise, Duke’s Brown Sugar Bourbon Mustard and remaining ingredients except eggs and bacon. Mix until thoroughly combined.
- Taste and adjust for any seasonings. Place in the fridge and allow flavors to meld for at least 20 mins. This can be done a day in advance.
- When ready to assemble, combine sauce with potatoes and eggs if using. Mix until all potatoes are coated, smashing a few in the process for texture.
- Top with crispy, crumbled bacon, dill and paprika, if desired, and enjoy!