Description
Indulge in the velvety goodness of Creamy Baked Potato Salad, a delightful blend of tender potatoes, crispy bacon, and fresh herbs. This dish is perfect for summer barbecues and potlucks, delivering a burst of flavor with every bite. Its rich and creamy dressing complements the savory toppings beautifully, making this salad your new favorite crowd-pleaser.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, diced
- 6 slices bacon, cooked and crumbled
- 1 cup full-fat sour cream
- 1/2 cup mayonnaise
- 4 green onions, thinly sliced
- 1 cup sharp cheddar cheese, grated
- 1/4 cup fresh parsley or dill, chopped
- Salt and pepper to taste
Instructions
- Wash and dice the potatoes into even chunks. Place them in a pot of salted water.
- Boil the potatoes over medium-high heat for 15-20 minutes until fork-tender. Drain and cool slightly.
- Cook bacon in a skillet until crispy (8-10 minutes). Drain on paper towels.
- In a large bowl, mix sour cream and mayonnaise until smooth; season with salt and pepper.
- Gently fold in cooled potatoes with the dressing using a spatula.
- Add crumbled bacon, green onions, and cheddar cheese; stir gently to combine.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg