Creamy Bacon-Pea Potato Salad Delight

Boil potatoes until fork-tender, about 12–15 minutes. Let cool slightly, then dice into bite-sized pieces.

Cook green peas (if using frozen, just blanch them for 2–3 minutes in boiling water).

Boil eggs, peel, and slice.

Cook bacon until crispy, then crumble.

Mix the Dressing:

In a small bowl, whisk together mayonnaise, sour cream or yogurt, Dijon mustard, vinegar or lemon juice, salt, and pepper.

Assemble the Salad:

In a large bowl, gently mix diced potatoes, peas, sliced eggs, and bacon.

Pour the creamy dressing over the salad and fold gently to combine without breaking the eggs or potatoes.

Chill and Serve:

Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Garnish with fresh herbs like dill or parsley, if desired.

Serving and Storage Tips

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