Description
Creamy Baked Potato Salad is a mouthwatering dish that combines tender baked potatoes with a rich, velvety dressing. This crowd-pleaser features crispy bacon and fresh herbs, making it an irresistible side for summer barbecues or cozy family dinners. Prepare to impress your guests as they indulge in this creamy delight that’s perfect for potlucks and picnics alike.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cubed
- 6 slices thick-cut bacon, cooked and crumbled
- 1 cup full-fat sour cream
- 1/2 cup mayonnaise
- 3 green onions, chopped
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1/4 cup chopped parsley or dill (optional)
Instructions
- Wash and cube the potatoes. Boil in salted water until fork-tender (10-15 minutes). Drain and cool slightly.
- Cook bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain and crumble.
- In a large bowl, mix sour cream, mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Add cooled potatoes, crumbled bacon, and green onions into the dressing. Gently fold until well combined.
- Cover with plastic wrap and refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Customize with additional ingredients like cheese or different herbs to suit your tastes. For best flavor, use freshly chopped herbs instead of dried ones. Ensure potatoes cool completely before mixing to avoid a watery salad.