There’s something undeniably magical about creamy baked potato salad. Picture it: tender, fluffy potatoes melded with a luscious, tangy dressing, all topped with crispy bits of bacon and fresh herbs. Just the thought makes my taste buds dance like they’re at a wedding reception with an open bar. The aroma wafting through the kitchen as it bakes is enough to make anyone forget their troubles and dive headfirst into a bowl. For more inspiration, check out this Hamburger Potato Casserole recipe.
I first whipped up creamy baked potato salad for a summer barbecue, and let me tell you, it was a hit! My uncle, who usually claims he only trusts his “secret family recipe,” took one bite and declared it the best side dish he’d ever had. crispy chicken side dish It’s perfect for potlucks or family gatherings—any occasion where you want to impress without breaking a sweat in the kitchen. grilled salmon for summer.
Why You'll Love This Recipe
- This creamy baked potato salad offers effortless preparation while delivering bold flavors
- Its vibrant presentation will brighten any table setting
- Plus, it’s versatile enough to serve warm or cold, making it ideal for any occasion
You won’t believe how easy this creamy baked potato salad is to prepare!
– Creamy texture that leaves you craving more with each bite.
– Flavor-packed with herbs and spices that elevate the humble potato.
– Visually stunning with colorful toppings that make your dish pop.
– Perfectly versatile; serve it as a side or make it the star of your meal.
I remember one Fourth of July when I brought this dish to my friend’s backyard bash, and the bowl was empty before I could even grab a plate!
Essential Ingredients
Here’s what you’ll need to make this delicious dish: low carb alternative dish.
Potatoes: Use Yukon Gold or red potatoes for their creamy texture after baking.
Bacon: Crisp up some bacon for that irresistible smoky flavor; turkey bacon works too if you prefer.
Sour Cream: Full-fat sour cream gives that rich creaminess; Greek yogurt can be a lighter substitute.
Mayonnaise: Use your favorite mayo for extra creaminess; homemade adds a special touch if you’re feeling fancy.
Green Onions: These add freshness and crunch; don’t skip them—they bring everything together beautifully!
Dill Pickles: Chop these up for a tangy surprise in every bite; sweet pickles can work if you’re feeling adventurous. sweet dessert pairing.
Fresh Herbs: Chives or parsley add color and brightness; feel free to play with your favorites!
Salt & Pepper: Essential seasonings that enhance all flavors; adjust according to your taste preferences.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prep Your Potatoes: Start by washing and scrubbing the potatoes thoroughly. Cut them into bite-sized pieces, ensuring even cooking. Place them in a large pot filled with salted water.
Boil Until Tender: Bring the pot to a boil over medium-high heat and cook until potatoes are fork-tender, about 10-15 minutes. Drain them well and let them cool slightly.
Crisp Up That Bacon!: While the potatoes cool, fry bacon strips in a skillet over medium heat until crispy. Remove from heat and chop into small pieces once cooled—save some grease if you’re feeling indulgent!
Create Your Dressing Delight!: In a large bowl, mix sour cream, mayonnaise, salt, pepper, chopped dill pickles, and green onions until smooth. Taste test like it’s your secret mission—adjust seasoning as needed!
Toss Everything Together!: Add cooled potatoes and crumbled bacon to the dressing mixture. Gently fold everything together until well coated—be careful not to mash those precious potatoes!
Bake It Up!: Preheat your oven to 350°F (175°C). Transfer the salad into a greased baking dish. For an extra crispy finish, sprinkle some cheese on top before baking for about 20 minutes.
Now you have an irresistible creamy baked potato salad that will steal the show at any gathering! Enjoy every creamy bite!
You Must Know
- Creamy Baked Potato Salad is not just a side dish; it’s an experience
- The creamy texture combined with the crunch of fresh ingredients makes each bite a delight
- It’s perfect for picnics or family gatherings, and everyone will ask for seconds!
Perfecting the Cooking Process
Boil your potatoes until fork-tender, then let them cool before mixing in the creamy dressing. Chilling enhances flavors, so give it time to rest in the fridge!
Add Your Touch
Feel free to swap out sour cream for Greek yogurt or add crispy bacon bits for extra crunch. Fresh herbs can elevate the flavor profile beautifully!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. For best results, enjoy cold—no reheating necessary!
Chef's Helpful Tips
- For a richer flavor, let the salad chill for several hours before serving
- Use Yukon Gold potatoes for a buttery taste and creamy texture that can’t be beaten
- And always taste before serving; seasoning is key!
Sometimes I make this salad when I’m feeling nostalgic about summer barbeques with my family. Everyone always raves about it!
FAQ
Can I use different types of potatoes for this recipe?
Absolutely! Red or fingerling potatoes work well too.
How do I prevent my potato salad from being mushy?
Make sure to cook your potatoes just until fork-tender, not overcooked.
Is Creamy Baked Potato Salad suitable for meal prep?
Yes! It stores well and tastes even better after flavors meld together overnight.
Creamy Baked Potato Salad
- Total Time: 35 minutes
- Yield: Serves 8
Description
Creamy Baked Potato Salad is the ultimate side dish that combines tender, fluffy potatoes with a rich, tangy dressing. Topped with crispy bacon and fresh herbs, this delightful salad is perfect for summer barbecues, potlucks, or family gatherings. Effortlessly prepared and bursting with flavor, it’s a crowd-pleaser that will have everyone coming back for seconds!
Ingredients
- 2 lbs Yukon Gold potatoes, diced
- 6 slices bacon, cooked and crumbled
- 1 cup full-fat sour cream
- 1/2 cup mayonnaise
- 4 green onions, chopped
- 1/2 cup dill pickles, chopped
- 1/4 cup fresh chives or parsley, chopped
- Salt and pepper to taste
Instructions
- Wash and scrub the potatoes. Cut them into bite-sized pieces and place in a large pot of salted water.
- Boil over medium-high heat until fork-tender (about 10-15 minutes). Drain and cool slightly.
- Fry bacon in a skillet until crispy. Remove from heat and chop into small pieces.
- In a large bowl, mix sour cream, mayonnaise, salt, pepper, dill pickles, and green onions until smooth.
- Add cooled potatoes and crumbled bacon; gently fold until well coated.
- Preheat oven to 350°F (175°C). Transfer to a greased baking dish; optionally top with cheese for extra crispiness. Bake for about 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Leave a Comment