Description
Creamy Baked Potato Salad is the ultimate summer side dish that combines tender baby potatoes, crispy bacon, and a luscious dressing for a flavor explosion. Perfect for barbecues and potlucks, this crowd-pleaser is not only easy to prepare but also versatile enough to customize according to your tastes. With a balance of creamy and crunchy textures, each bite will leave you craving more.
Ingredients
Scale
- 2 lbs baby potatoes
- 6 slices bacon
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
Instructions
- Wash baby potatoes under cold water, cut in half, and place in a large pot of salted water. Bring to a boil over medium-high heat.
- Boil potatoes for 15-20 minutes until fork-tender. Drain and let cool slightly.
- Cook bacon in a pan until crispy (7-10 minutes). Let cool on paper towels, then chop into bits.
- In a large bowl, mix together sour cream, mayonnaise, mustard, salt, and pepper until smooth.
- Gently fold cooled potatoes and chopped bacon into the dressing mixture along with fresh chives.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
Keywords: For extra crunch, add diced celery or bell peppers. Substitute Greek yogurt for sour cream for a lighter option. Store leftovers in an airtight container in the fridge for up to three days.