So, let’s talk about potato salad. But not just any potato salad, this is a Delish Potato Salad — like, the one you want to dive right into with a fork in each hand. It’s got all the tangy, creamy goodness you’ll ever need, with just a little something extra that makes life good. Honestly, if you’ve never believed in a higher power — these potatoes might just convert you.

So picture this: my husband, who swears he doesn’t care about salad (potatoes or otherwise), sneaking into the fridge at midnight for just one more forkful. I caught him red-handed on more than one occasion. Our little family won’t let a BBQ pass without me whipping this bowl of sunshine together. There’s just something magical about it…maybe it’s the secret pinch of love (or maybe it’s the bacon).

🥗

MORE OF OUR FAVORITE…

Why You’ll Love This Delish Potato Salad

Oh, let’s see. It’s creamy with a zing. It’s gonna solve all the world’s problems – or at least your cravings. Plus, it’s like a culinary hug with a side of sass.

1. Goes with anything – no drama, just drop it next to a steak or burger.
2. Leftovers, if you have any, seem to get better overnight (like some bizarre potato miracle).
3. This salad might just be the reason utensils were invented.

How to Make It

Okay, so let’s get messy. First, start boiling those spuds — keep an eye on them unless you want potato mush. While that’s happening, sneak over and whip up this kickin’ dressing. Just stir it all together like you absolutely know what you’re doing. Once the potatoes are ready, slap them around a bit to let them cool (or not, I mean who has time for that?). Combine everything and watch those veggies, herbs, and little-bit-of-this-little-bit-of-that meld into the version of potato salad heaven you didn’t even know you needed.

Ingredient Notes

– **Potatoes**: These guys are the foundation — but too big and you’re chewing forever. Balance, my friend.
– **Mayo**: Slather it on. Go halfsies with Greek yogurt if mayo’s too mayo-y for you.
– **Bacon**: Crispy, not soggy! Who wants a sad, chewy surprise?

Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

1. Boil the potatoes until tender but not falling apart. Test often with a fork.
2. Whip up a quick dressing by mixing the mayo, a splash of vinegar, mustard, and a dash of salt and pepper.
3. Chop your veggies while your potatoes chill for a hot second.
4. Fold everything gently together and throw in some herbs to make it pop.
5. Let the flavors marry for an hour, if time allows. If not, just dig in!

What to Serve It With

Tips & Mistakes

– Don’t add everything to piping hot potatoes unless you’re making mashed salad (could happen).
– Heather tried to swap regular mustard for that fancy dijon once, and yes, you can do that. But it’s more of a flavor-punch-in-the-face.

Storage Tips

So, hypothetically, there are leftovers. Toss this stuff in an airtight container and let it chill in the fridge. Some say it’s even better the next day – like a mysterious enhancement, or maybe just an excuse to eat salad for breakfast – a judgement-free zone here.

Variations and Substitutions

Once tried sweet potatoes because they were all that was in the pantry — and hey, pretty darn delicious. Tamari’s good for soy sauce switch-ups if gluten is your nemesis. And once, there was no mustard, so it was “hold your breath and dive in.” Still didn’t hear any complaints.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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