Chrissy Teigen's Potato Salad Recipe Has a Surprise Ingredient to Make It Extra Yummy

By Hedy Phillips
tmp_BKKPnQ_9d2f2a05a85a2adf_salad3.jpg
POPSUGAR Photography | Hedy Phillips
POPSUGAR Photography | Hedy Phillips

Potato salad is such a comforting side dish. I have so many fond memories of eating my grandma's potato salad when I was growing up, and to be completely honest, I can't re-create her recipe at all. Instead, I make Chrissy Teigen's creamy potato salad with bacon, because it's a little bit different but just as delicious. What I love about Chrissy's recipe — other than the bacon — is the jalapeño. The pepper adds just enough of a kick to make it interesting, which I'm totally a fan of. This recipe, from Chrissy's Cravings cookbook, is also easy to tweak if you want to make fewer servings. This time around, I cut it in half and made enough to last in the fridge for a couple days while I pick at it. Check out the recipe ahead, and make it for yourself at home.

tmp_YFEiIL_4722de06f713269c_salad1.jpg
POPSUGAR Photography | Hedy Phillips

Chrissy Teigen's Creamy Potato Salad With Bacon

Prep Time10 minutes
Cook Time40 minutes
Yield8-10 servings

Cravings by Chrissy Teigen

INGREDIENTS

  • 4 pounds medium red potatoes
  • Kosher salt
  • 12 ounces bacon
  • 1 1/2 cups mayonnaise
  • 3 tablespoons Dijon mustard
  • 2 heaping tablespoons sweet pickle relish
  • A squeeze of yellow mustard
  • 1/2 teaspoon freshly ground black pepper
  • 4 hard-boiled eggs, chopped
  • 1/2 cup finely diced red onion
  • 1/4 cup thinly sliced scallion greens
  • 1 large jalapeño pepper, seeded and finely diced

INSTRUCTIONS

  1. In a large pot, combine the potatoes with water to cover. Salt it until it tastes good, and bring to a boil over high heat.

  2. Reduce the heat to a simmer and cook until you can pierce the potatoes easily with a fork, 20 to 25 minutes. Drain and cool to room temperature, then cut them into bite-size pieces and transfer to a large bowl.

  3. Cut the bacon into 1/4-inch pieces. In a medium skillet, cook half the bacon over medium heat until crispy, about 10 minutes.

  4. Drain on paper towels. Repeat with the remaining bacon.

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

  6. Add the dressing to the potatoes along with the bacon, eggs, onion, scallion greens, and jalapeño. Gently toss to combine.