A slight twist on classic potato salad, it combines crisp bacon, tender potatoes, hard-boiled eggs, and sharp cheddar cheese with a creamy, tangy dressing, providing bold flavors in each bite.

The Stewart family potato salad recipe truly puts all other potato salad recipes to rest. She learned the recipe for this ...

Repeat with the remaining bacon. In a small bowl, whisk together the mayo, Dijon mustard, relish, yellow mustard, black pepper, and 2 teaspoons salt until smooth.

In a large pot of salted water over high, bring the potatoes to a boil. Cook until tender but not falling apart, 10 to 15 minutes. Drain and spread on a rimmed baking sheet.

A creamy, but healthy, potato salad for summer Share this: Click to share on Facebook (Opens in new window) Click to share on Reddit (Opens in new window) ...

Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 25 to 30 minutes.

2. Meanwhile, in a large bowl, combine the yogurt, sour cream, scallions, mustard, dill, thyme and garlic powder. Season with salt and pepper, to taste.

Meanwhile, soak potato slices in ice water to cover (to remove surface starch) about 5 minutes; drain and pat slices dry. Toss potatoes with parsley, pepper, and remaining 1/4 teaspoon salt.

For creamy potato and egg salad, place potatoes in a saucepan with 1 tsp of salt, cover with cold water, bring to the boil, then reduce to a simmer and cook until tender when pierced with a skewer or ...