Description
A creamy, flavor-packed potato salad that’s perfect for summer barbecues and family gatherings.
Ingredients
- Potatoes (3 pounds, such as Yukon Gold or Red)
- Bacon (8 slices)
- Mayonnaise (1 cup)
- Sour Cream (½ cup)
- Dijon Mustard (2 tablespoons)
- Pickles (1 cup, diced)
- Green Onions (½ cup, sliced)
- Salt and Pepper (to taste)
- Fresh Herbs (optional, like parsley or dill)
Instructions
- Wash and cut the potatoes into bite-sized pieces.
- Boil the potatoes in salted water until fork-tender (12-15 minutes), then drain and cool.
- Cook the bacon in a skillet until crispy (6-8 minutes) and chop into pieces.
- In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and pickle juice; whisk until smooth.
- Toss the cooled potatoes, pickles, bacon, and green onions with the dressing; season with salt and pepper.
- Chill in the fridge for at least 30 minutes.
- Before serving, stir, taste for seasoning, and garnish with fresh herbs if desired.
Notes
This potato salad can be made ahead of time and actually tastes better the longer it sits. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: potato salad, steakhouse, summer recipes, side dish, creamy salad