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
Scale
- 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