Ingredients
Scale
- 2 pounds potatoes, peeled and cubed
- 4 slices turkey bacon, cooked and crumbled
- ½ cup chicken ham, diced
- 3 hard-boiled eggs, chopped
- ½ cup celery, finely diced
- ½ cup red onion, finely diced
- ½ cup dill pickles, chopped
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Peel and cube the potatoes evenly. Place them in a large pot and cover with cold water. Add a pinch of salt.
- Bring the water to a boil over medium-high heat, then reduce to medium and simmer for 12–15 minutes until tender but not mushy. Drain and let cool slightly.
- Cook turkey bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into small pieces.
- Dice chicken ham, chop hard-boiled eggs, celery, red onion, and dill pickles. Keep them separate until assembly.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Transfer slightly warm potatoes to a large mixing bowl. Add chicken ham, chopped eggs, celery, red onion, and dill pickles. Pour dressing over the mixture.
- Gently fold the ingredients until potatoes are coated evenly, being careful not to break them apart.
- Sprinkle crumbled turkey bacon on top and mix lightly.
- Garnish with fresh parsley. Serve immediately warm or cover and chill for 1–2 hours for a cold salad.
Notes
Medium-starch potatoes like Yukon Gold or red potatoes hold their shape well.
The salad can be made a day ahead; chilling enhances flavors.
Adjust vegetables or seasonings to suit your taste preferences.
- Prep Time: 20
- Cook Time: 15