Purple Potato Salad with Bacon and Chive
Cook Time
30 mins
Total Time
30 mins
Servings: 4 -6
Author: Posh Journal
  • 3 pounds small purple potatoes
  • 3/4 cup mayonnaise/greek yogurt I used vegan mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1/2 cup extra virgin olive oil
  • 8 cloves garlic thinly sliced
  • 1/2 - 1 teaspoon Sugar, Splenda Sugar Blend, or Splenda Stevia add more according to your taste
  • Sat/Pepper to taste
  • 4 Bacon strips
  • Fresh chives
  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender when pierced with a fork for about 8 - 12 minutes. Drain and let the potatoes cool for at least 20 minutes
  2. To make the garlic oil: In a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant for 3-5 minutes
  3. In a small bowl, whisk together the mayonnaise, apple cider vinegar, dijon mustard, dill and 2 tablespoons garlic oil. Season with salt/pepper, sugar to taste
  4. To get crispy bacon : Add bacon to a cold pan and turn on the heat to medium. Keep flipping and turning until the bacon is done or browns evenly
  5. Cut the cooled potatoes in quarters and place in a large bowl. Pour dressing over potatoes; toss to coat
  6. Garnish with bacon and chives