German Lunch Delight: Creamy Chicken Potato Salad with Bacon and Eggs

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 medium russet potatoes 2 cups cooked chicken, diced 6 large eggs, hard
• boiled and peeled 8 slices bacon, cooked and crumbled 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup chopped fresh parsley 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard Salt and pepper, to taste Chopped chives, for garnish

Instructions

1. Boil the potatoes in a large pot of salted water until tender, about 20 minutes. Drain and let cool.
2. While potatoes are cooling, cook bacon slices until crisp, then crumble and set aside.
3. Prepare hard boiled eggs by placing them in a saucepan, covering with cold water, bringing to a boil, and cooking for 10 minutes. Transfer to an ice bath to cool, then peel and chop.
4. In a large bowl, combine mayonnaise, sour cream, parsley, white wine vinegar, Dijon mustard, salt, and pepper. Mix well.
5. Once potatoes are cool enough to handle, cube them and add them to the dressing, along with the cooked chicken, bacon, and chopped eggs. Gently toss until evenly coated.
6. Cover and refrigerate for at least 2 hours or up to overnight to allow flavors to meld.
7. When ready to serve, garnish with chopped chives and enjoy!

Chef’s Insight

The combination of creamy and smoky flavors in this dish creates a harmonious balance that is both comforting and satisfying.

Notes

This recipe is perfect for meal prepping and can be enjoyed hot or cold.