Hey friends! Avery here, from my little kitchen in Portland. Today, I’m sharing one of my absolute favorite recipes: a healthy potato salad that’s perfect for potlucks, barbecues, or a simple summer side dish. If you’re anything like me, you crave that creamy, comforting potato salad flavor without all the heavy mayo. Well, you’re in the right place! This recipe delivers on taste and texture without sacrificing your well-being. It’s a game-changer, and I can’t wait for you to try it.

Why You’ll Love This Healthy Potato Salad

This isn’t your grandma’s potato salad (unless your grandma is super health-conscious!). It’s a lighter, brighter take on a classic. This recipe is:

• Flavorful: A tangy, slightly sweet dressing replaces the traditional mayo-heavy version.
• Easy to make: Seriously, it’s ready to serve in under an hour (plus chilling time).
• Healthy: Loaded with veggies and a lighter dressing, it’s a guilt-free pleasure.
• Versatile: Adapt it to your liking with different herbs, spices, or veggies.
• A crowd-pleaser: Even the most skeptical potato salad lovers will be won over.

Honestly, it’s one of my favorite side dishes to bring to a barbecue because it feels indulgent but leaves you feeling energized, not sluggish. It makes a fantastic addition to any summer meal, and I often find myself enjoying a big bowl for lunch!

Ingredients: The Stars of the Show

Here’s everything you’ll need to make this healthy potato salad recipe:

• 3 lbs gold or russet potatoes: I prefer gold potatoes for their creamy texture, but russets work well too.
• 6 eggs: Hard-boiled, of course! They add protein and richness.
• 1 medium sweet white onion: Adds a touch of sweetness and bite.
• 6 celery stalks: For crunch and freshness.
• ½ cup mayo: Just enough for that classic potato salad creaminess. I recommend using avocado oil mayo for a healthier option.
• ¼ cup unsweetened yogurt: Adds tang and creaminess while cutting down on the mayo. Greek yogurt works great.
• ¼ cup red grape juice vinegar: The secret ingredient! It adds a subtle sweetness and tang that balances the flavors perfectly. Apple cider vinegar can be substituted.
• 2 teaspoons yellow mustard: For a classic mustardy kick.
• 1 teaspoon paprika ((not smoked)): Adds a touch of color and warmth.
• Generous pinch of salt and pepper: To taste. Don’t be shy!
• 1 tablespoon finely chopped scallions: For garnish and a final burst of flavor.

How to Make This Healthy Potato Salad: Step-by-Step

Alright, let’s get cooking! Here’s how to make this delicious and healthy potato salad:

1. Boil the eggs and potatoes: In separate pots, boil the eggs and potatoes for about 20 minutes, or until the potatoes are fork-tender and the eggs are hard-boiled.
2. Cool and prep: Drain the water from both pots and allow the eggs and potatoes to cool. Once cool enough to handle, peel the potatoes and cut them into bite-sized chunks. Add the potatoes to a large bowl. Peel the eggs and cut them into chunks. Add them to the bowl with the potatoes.
3. Add the veggies: Dice the onion and celery and add them to the bowl with the potatoes and eggs.
4. Make the dressing: In a small separate bowl, whisk together the mayo, unsweetened yogurt, red grape juice vinegar, mustard, and paprika. Add a generous pinch of salt and pepper as well.
5. Combine and chill: Pour the dressing over the salad and gently fold everything together until well combined. Taste and add a touch more salt and pepper if desired. Cover the bowl and refrigerate the salad for at least 2 hours, and preferably overnight, to allow the flavors to meld.
6. Serve: When ready to serve, sprinkle with a touch more paprika and finely chopped scallions for garnish.

Pro Tips for Potato Salad Perfection

Here are a few of my favorite tips and tricks to ensure your potato salad is a smashing success:

• Don’t overcook the potatoes: Slightly undercooked potatoes hold their shape better in the salad.
• Cool the potatoes completely: This prevents the dressing from becoming watery.
• Taste and adjust the dressing: Add more vinegar for tang, mustard for kick, or salt and pepper for flavor.
• Let it chill: Chilling the salad allows the flavors to meld and develop.
• Use high-quality ingredients: It makes a difference!

Common Mistakes to Avoid

Even the best cooks make mistakes! Here are a few common potato salad pitfalls to avoid:

• Overcooking the potatoes: Mushy potatoes are a potato salad’s worst enemy.
• Using too much mayo: It can make the salad heavy and greasy.
• Not seasoning enough: Salt and pepper are crucial for bringing out the flavors.
• Serving it too warm: Potato salad is best served cold.

Potato Salad Variations: Make It Your Own!

The beauty of potato salad is its versatility! Here are a few variations to try:

• Spicy Potato Salad: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
• Herby Potato Salad: Mix in fresh herbs like dill, parsley, or chives.
• Mediterranean Potato Salad: Add Kalamata olives, feta cheese, and sun-dried tomatoes.
• Bacon Potato Salad: Add crispy crumbled bacon for a smoky flavor.
• No Mayo Potato Salad: Replace the mayonnaise with a combination of Greek yogurt, avocado, and lemon juice.

Storing Your Healthy Potato Salad

Proper storage is key to keeping your potato salad fresh and delicious. Here’s what you need to know:

• Refrigerate promptly: Store leftover potato salad in an airtight container in the refrigerator within two hours of serving.
• Use within 3-4 days: Potato salad is best consumed within 3-4 days.
• Don’t freeze: Freezing potato salad can alter the texture and make it watery.

Frequently Asked Questions (FAQ)

Here are some common questions I get asked about potato salad:

• Can I make this ahead of time?: Absolutely! In fact, I recommend making it a day in advance to allow the flavors to meld.
• Can I use different potatoes?: Yes! Red potatoes, Yukon gold potatoes, or even purple potatoes would work well.
• Can I add other vegetables?: Of course! Feel free to add chopped bell peppers, pickles, or even green beans.
• Is this potato salad gluten-free?: Yes, as long as you use gluten-free mayonnaise and mustard.
• How can I make this vegan?: Substitute the mayonnaise with vegan mayonnaise and omit the eggs. You can add cubed tofu for protein.

Serving Suggestions: The Perfect Pairings

This healthy potato salad is a fantastic side dish for so many meals! Here are a few of my favorite pairings:

• Grilled chicken or fish: The tangy potato salad complements grilled proteins perfectly.
• Burgers or hot dogs: A classic barbecue combination!
• Sandwiches or wraps: Add a scoop to your plate for a complete and satisfying meal.
• Salads: It’s a great addition to a larger salad platter.
• Picnics and potlucks: A must-have for any outdoor gathering.

There you have it! My easy and healthy potato salad recipe. I hope you love it as much as I do. Remember, cooking should be fun and enjoyable. Don’t be afraid to experiment and make it your own. Happy cooking!

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Healthy Potato Salad

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 350

A lighter take on classic potato salad, this recipe uses yogurt and red grape juice vinegar for a tangy and flavorful dish. Perfect for picnics and potlucks!

Ingredients

Salad

• 3 lbs gold or russet potatoes
• 6 eggs
• 1 medium sweet white onion
• 6 celery stalks

Dressing

• 0.5 cup mayo
• 0.25 cup unsweetened yogurt
• 0.25 cup red grape juice vinegar
• 2 teaspoons yellow mustard
• 1 teaspoon paprika ((not smoked))
• 1 Generous pinch salt and pepper

Garnish

• 1 tablespoon finely chopped scallions

Instructions 

• Boil eggs and potatoes separately for 20 minutes. Drain and cool.
• Peel and cut potatoes into bite-sized chunks. Add to a bowl.
• Peel and cut eggs into chunks. Add to the bowl.
• Dice onion and celery and add to the bowl.
• Whisk mayo, yogurt, vinegar, mustard, paprika, salt, and pepper in a separate bowl.
• Pour dressing over salad and fold together. Season with salt and pepper to taste.
• Cover and refrigerate for at least 2 hours, preferably overnight.
• Garnish with paprika and scallions before serving.

Notes

For a creamier salad, add a bit more yogurt. Adjust the amount of vinegar to your taste preference.

Calories: 350kcal

Cost: $8

Course: Side Dish

Cuisine: American

Keyword: potato

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 10g | Fat: 20g | Sodium: 200mg

Hello, friends! Avery here, from my little kitchen in Portland. Today, I’m sharing a recipe that takes me right back to summer barbecues and cozy potlucks: Steakhouse Potato Salad. Now, I know what you might be thinking – potato salad? Isn’t that a bit…basic? Trust me, this isn’t your grandma’s potato salad (though, no disrespect to Grandma!). This is a creamy, dreamy, flavor-packed side dish that will steal the show at any gathering. It’s the perfect balance of tangy, savory, and just a touch sweet, making it the ultimate comfort food. And even better? It’s incredibly easy to make.

My journey with food started out of necessity. I needed to feel better and cooking was the answer. Potato salad was one of the first things I learned to make really well, and this steakhouse version is my absolute favorite. It’s a dish that feels both indulgent and wholesome, perfect for sharing with friends and family. Let’s get cooking!

Why You’ll Love This Steakhouse Potato Salad

This recipe has become a staple in my kitchen, and I think it will become one in yours too! Here’s why:

• Flavor Explosion: The combination of creamy dressing, savory bacon, and tangy Dijon mustard creates a symphony of flavors that will tantalize your taste buds.
• Perfect Texture: Tender potatoes, crisp celery, and crunchy red onion create a delightful textural contrast.
• Easy to Make: This recipe requires minimal effort and comes together in under 30 minutes.
• Crowd-Pleaser: It’s the perfect side dish for barbecues, potlucks, picnics, and any other gathering.
• Versatile: You can easily customize the ingredients to suit your taste preferences.
• Makes you feel good: This potato salad is so satisfying, and you can feel good about enjoying a flavorful dish made with real ingredients.

Ingredients for Steakhouse Potato Salad

Here’s what you’ll need to make this amazing Steakhouse Potato Salad. Remember, high-quality ingredients make all the difference! Don’t be afraid to experiment with brands or even visit your local farmer’s market for the freshest produce.

• 2 pounds russet potatoes, peeled and cubed
• 2 celery stalks, diced
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh chives, chopped
• 4 large hard-boiled eggs, chopped
• 6 slices cooked turkey bacon, crumbled
• 1 cup mayonnaise
• ½ cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika

How to Make Steakhouse Potato Salad: Step-by-Step

Alright, let’s get down to business! Here’s how to make the best Steakhouse Potato Salad you’ve ever tasted:

1. Cook the Potatoes: Place the 2 pounds of peeled and cubed russet potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender. Drain the potatoes in a colander and allow them to cool completely.
2. Prepare the Dressing: While the potatoes are cooking, whisk together 1 cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon apple cider vinegar, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika in a small bowl until the mixture is smooth and well combined. This creamy dressing is the heart of our steakhouse potato salad.
3. Combine Ingredients: In a large bowl, gently mix the cooled potatoes with 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup finely chopped red onion, 6 slices of crumbled cooked turkey bacon, and 2 tablespoons of chopped fresh chives until evenly distributed.
4. Dress the Salad: Pour the prepared dressing over the potato mixture and gently fold the ingredients together until all components are evenly coated with the dressing.
5. Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld and the salad chill thoroughly before serving. This step is crucial for allowing the flavors to fully develop.

Pro Tips for the Best Potato Salad

Want to take your Steakhouse Potato Salad to the next level? Here are a few of my favorite tips:

• Potato Choice: While this recipe calls for russet potatoes, you can also use red potatoes or Yukon Gold potatoes. Red potatoes will give you a slightly firmer texture, while Yukon Gold potatoes will be extra creamy.
• Don’t Overcook: Be careful not to overcook the potatoes, as they will become mushy. You want them to be fork-tender but still hold their shape.
• Cool Completely: Make sure the potatoes are completely cooled before adding the dressing. Warm potatoes will absorb too much dressing and make the salad soggy.
• Gentle Mixing: Gently fold the ingredients together to avoid mashing the potatoes.
• Taste and Adjust: Taste the potato salad before refrigerating and adjust the seasonings as needed. You might want to add a little more salt, pepper, or Dijon mustard to suit your taste.
• Make Ahead: This potato salad is even better the next day, as the flavors have had time to meld. It’s a great make-ahead dish for parties and gatherings.

Common Mistakes to Avoid

Even the simplest recipes can have pitfalls. Here are a few common mistakes to avoid when making potato salad:

• Overcooking the Potatoes: As mentioned before, overcooked potatoes will result in a mushy salad.
• Using Warm Potatoes: Adding dressing to warm potatoes can make the salad greasy and soggy.
• Too Much Dressing: Adding too much dressing can make the salad heavy and overwhelming. Start with less and add more as needed.
• Not Enough Seasoning: Potato salad needs to be well-seasoned to bring out the flavors. Don’t be afraid to add salt, pepper, and other spices to taste.
• Skipping the Chilling Time: Chilling the potato salad allows the flavors to meld and develop. Don’t skip this step!

Variations and Substitutions

One of the best things about this Steakhouse Potato Salad recipe is that it’s easily customizable. Here are a few variations and substitutions you can try:

• Bacon Swap: Substitute the turkey bacon with regular bacon or pancetta for a richer, smokier flavor.
• Herb It Up: Add other fresh herbs like dill, parsley, or tarragon for a different flavor profile.
• Veggie Boost: Add other vegetables like bell peppers, pickles, or corn for added texture and flavor.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
• Make it Lighter: Use Greek yogurt instead of sour cream to reduce the fat content.
• Vegan Option: Use vegan mayonnaise and leave out the bacon and eggs for a vegan-friendly version.

How to Store Leftover Potato Salad

Store leftover Steakhouse Potato Salad in an airtight container in the refrigerator for up to 3-4 days. Be sure to keep it properly chilled to prevent bacterial growth. It’s important to note that the texture may change slightly as it sits, but it will still be delicious!

Frequently Asked Questions (FAQ)

Here are some common questions people ask about potato salad:

• Can I make potato salad ahead of time? Absolutely! In fact, potato salad is often better the next day after the flavors have had time to meld.
• How long does potato salad last in the fridge? Properly stored potato salad will last for 3-4 days in the refrigerator.
• Can I freeze potato salad? I don’t recommend freezing potato salad, as the texture can become watery and mushy when thawed.
• Why is my potato salad watery? Watery potato salad is often caused by using warm potatoes or adding too much dressing.
• What can I serve with potato salad? Potato salad is a versatile side dish that pairs well with grilled meats, sandwiches, burgers, and more.

Serving Suggestions

This Steakhouse Potato Salad is the perfect side dish for so many occasions! Here are a few of my favorite serving suggestions:

• Barbecues and Cookouts: Serve it alongside grilled burgers, hot dogs, ribs, or chicken for a classic summer meal.
• Potlucks and Picnics: It’s a great dish to bring to potlucks and picnics, as it’s easy to transport and always a crowd-pleaser.
• Sandwiches and Wraps: Serve it as a side with sandwiches, wraps, or paninis for a satisfying lunch or dinner.
• Grilled Meats: It pairs perfectly with grilled steaks, pork chops, or salmon for a complete and delicious meal.
• Holiday Gatherings: This potato salad is a welcome addition to any holiday gathering, from Thanksgiving to Easter.

And there you have it – my Steakhouse Potato Salad recipe! I hope you love it as much as I do. Remember, cooking is all about experimenting and having fun. Don’t be afraid to put your own spin on this recipe and make it your own. Happy cooking, friends!

The beauty of this salad is that it combines tender russet potatoes with a creamy, tangy dressing and savory bacon. The salad is perfect for barbecues, potlucks, or any occasion where you want a delicious and satisfying side dish. Potato salad combines simple ingredients to create a dish that is both comforting and flavorful. It’s a classic for a reason! This steakhouse potato salad recipe is sure to be a hit. The flavors really pop with the dijon mustard and sour cream. If you are looking for a new twist on a classic, this is it. You can adjust the ingredients to your liking, but I think the recipe as written is perfect. This potato salad is more than just a side dish, it’s a flavor experience. I hope the potatoes turn out great! Enjoy this steakhouse potato salad!

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Steakhouse Potato Salad Recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 350

This Steakhouse Potato Salad is a flavorful twist on a classic side dish, perfect for barbecues and gatherings. It combines creamy dressing, crispy bacon, and fresh herbs for a delicious and satisfying salad.

Ingredients

Salad

• 2 pounds russet potatoes (peeled and cubed)
• 2 stalks celery (diced)
• 0.25 cup red onion (finely chopped)
• 2 tablespoons fresh chives (chopped)
• 4 large hard-boiled eggs (chopped)
• 6 slices cooked turkey bacon (crumbled)

Dressing

• 1 cup mayonnaise
• 0.5 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon garlic powder
• 0.25 teaspoon paprika

Instructions 

• Boil potatoes until fork-tender, then drain and cool.
• Whisk together mayonnaise, sour cream, mustard, vinegar, salt, pepper, garlic powder, and paprika.
• Mix cooled potatoes with eggs, celery, red onion, bacon, and chives.
• Pour dressing over potato mixture and fold gently. Refrigerate for at least 1 hour.

Notes

For a creamier salad, add a bit more mayonnaise. Adjust seasonings to taste.

Calories: 350kcal

Cost: $12

Course: Side Dish

Cuisine: American

Keyword: potato

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 10g | Fat: 22g | Sodium: 400mg

Hey there, friends! Avery here, from my cozy kitchen in Portland. Remember those days when potato salad was just…potato salad? Bland, maybe a little boring? Well, get ready to say goodbye to those memories because we’re about to dive headfirst into a bowl of pure potato salad bliss. This isn’t your grandma’s potato salad (unless your grandma is secretly a culinary genius with a penchant for bacon!). This is a Best Potato Salad Recipe With Bacon that’s going to rock your potlucks, BBQs, and well, any gathering that needs a little extra oomph.

My journey to this particular recipe started, as many good things do, with a craving. A craving for comfort, for flavor, and for something that felt both familiar and exciting. I wanted a Homemade Potato Salad With Bacon that was creamy, smoky, and packed with enough personality to steal the show. And trust me, this one delivers.

Why You’ll Love This Loaded Bacon Potato Salad

Okay, let’s get down to brass tacks. Why should you spend your precious time making *this* potato salad? Here’s the lowdown:

• Flavor Explosion: We’re talking creamy potatoes, crispy bacon, sharp cheddar, and a tangy dressing that ties it all together. It’s a symphony of flavors in every bite.
• Crowd-Pleaser: I’ve brought this to countless gatherings, and once you taste it, you’ll understand. It’s always the first dish to disappear. People *love* this stuff.
• Easy to Make: Don’t let the “loaded” part intimidate you. This recipe is surprisingly simple to throw together.
• Customizable: Feel free to tweak it to your liking. Add a little heat, swap out the cheese, or throw in some extra veggies. The possibilities are endless!
• Perfect for Any Occasion: From summer barbecues to holiday dinners, this potato salad is always a welcome addition.

Ingredients for the Best Potato Salad With Bacon

Here’s what you’ll need to whip up this masterpiece:

• ‘3 pounds Yukon Gold potatoes (cut into 1-inch cubes)’
• ‘1 pound thick-cut turkey bacon’
• ‘1 cup mayonnaise’
• ‘¾ cup sour cream’
• ‘2 tablespoons Dijon mustard’
• ‘1 tablespoon apple cider vinegar’
• ‘½ teaspoon garlic powder’
• ‘½ teaspoon salt’
• ‘¼ teaspoon black pepper’
• ‘1½ cups sharp cheddar cheese (shredded)’
• ‘½ cup green onions (sliced)’
• ‘2 tablespoons fresh chives (chopped)’

How To Make Potato Salad With Bacon: Step-by-Step

Alright, let’s get cooking! Here’s how to transform those humble ingredients into a show-stopping side dish:

1. Prep the Potatoes: Cut the potatoes into 1-inch cubes. This ensures they cook evenly. Place them in a large pot, cover with salted water, and bring to a boil. Cook for 12 to 15 minutes, or until they’re fork-tender.
2. Cook the Bacon: While the potatoes are boiling, cook the turkey bacon in a skillet over medium heat until crispy. Remove from the skillet and let it cool slightly before chopping it into bite-sized pieces. I like using turkey bacon here to keep things a bit lighter, but feel free to use regular bacon if that’s what you prefer. This is your bacon potato salad, after all!
3. Cool the Potatoes: Drain the potatoes in a colander and spread them out on a baking sheet. This helps them cool down quickly and prevents them from getting mushy. Let them cool for about 15 minutes.
4. Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. This dressing is the secret to the creamy, tangy flavor of this potato salad.
5. Combine Everything: Add the cooled potatoes, chopped bacon, shredded cheese, and sliced green onions to the dressing. Gently combine until everything is evenly coated. Be careful not to overmix, or the potatoes will become mushy.
6. Chill and Serve: Cover the bowl and refrigerate for at least 2 hours before serving. This allows the flavors to meld together and the potato salad to chill properly. Garnish with chopped chives before serving.

Pro Tips for Potato Salad Perfection

Want to take your potato salad game to the next level? Here are a few of my favorite tips:

• Don’t Overcook the Potatoes: Mushy potatoes are the enemy of good potato salad. Cook them until they’re fork-tender, but not falling apart.
• Cool the Potatoes Properly: Spreading the potatoes out on a baking sheet allows them to cool quickly and evenly, preventing them from getting soggy.
• Use Good Quality Ingredients: The better the ingredients, the better the potato salad. Use good quality mayonnaise, sour cream, and cheese for the best flavor.
• Taste and Adjust: Before chilling, taste the potato salad and adjust the seasonings as needed. Add more salt, pepper, or vinegar to taste.
• Make it Ahead: Potato salad is always better the next day, after the flavors have had a chance to meld together. Make it a day ahead of time for the best results.

Common Mistakes to Avoid

Even though this recipe is easy, there are a few pitfalls to watch out for:

• Overcooking the Potatoes: I know I already mentioned this, but it’s worth repeating. Overcooked potatoes will ruin the texture of your potato salad.
• Using Too Much Dressing: Too much dressing can make the potato salad heavy and soggy. Start with the amount specified in the recipe and add more as needed.
• Not Chilling it Long Enough: Chilling the potato salad allows the flavors to meld together and the potatoes to firm up. Don’t skip this step!
• Adding Warm Bacon: Make sure your bacon is cooled before you add it to the potato salad. Warm bacon can wilt the green onions and make the potato salad greasy.

Variations to Spice Things Up

Want to put your own spin on this recipe? Here are a few ideas:

• Spicy Potato Salad: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a little heat.
• Loaded Baked Potato: Add a dollop of sour cream and a sprinkle of extra cheese on top before serving for a loaded baked potato feel.
• Caesar Potato Salad With Bacon: Use Caesar dressing instead of the mayonnaise and sour cream mixture for a Caesar Potato Salad With Bacon twist.
• Add Some Veggies: Throw in some diced celery, red onion, or bell pepper for extra crunch and flavor.
• Go Egg-Free: If you’re looking for a Potato Salad No Eggs version, simply omit the eggs. The potato salad will still be delicious!

How to Store Leftover Potato Salad

Got leftovers? Lucky you! Here’s how to store them properly:

• In the Fridge: Store the potato salad in an airtight container in the fridge for up to 3-4 days.
• Don’t Freeze It: Potato salad doesn’t freeze well, as the mayonnaise and potatoes can become watery and mushy.
• Check for Spoilage: Before serving, check the potato salad for any signs of spoilage, such as a sour smell or a slimy texture. If it’s not looking or smelling right, toss it.

Frequently Asked Questions (FAQ)

Got questions? I’ve got answers!

• Can I use a different type of potato? Absolutely! Yukon Gold potatoes are my favorite for their creamy texture, but you can also use red potatoes or russet potatoes.
• Can I make this ahead of time? Yes! In fact, I highly recommend it. The flavors meld together beautifully when you let it chill in the fridge.
• Can I use regular bacon instead of turkey bacon? Of course! Use whatever type of bacon you prefer.
• How long does this potato salad last? It will last for 3-4 days in the fridge, stored in an airtight container.
• Can I add hard-boiled eggs? Sure! Hard-boiled eggs are a classic addition to potato salad.

Serving Suggestions

Now that you’ve got a bowl of delicious potato salad, what should you serve it with? Here are a few ideas:

• Grilled Meats: This potato salad is the perfect accompaniment to grilled chicken, burgers, or steak.
• BBQ Favorites: Serve it alongside ribs, pulled pork, or brisket for a classic BBQ feast.
• Sandwiches: It’s also great with sandwiches, like a BLT or a turkey club.
• Potlucks and Picnics: Of course, it’s always a hit at potlucks and picnics! Bring this to your next gathering and watch it disappear.

So there you have it, friends! My Creamy Potato Salad With Bacon recipe that’s guaranteed to be a hit. I hope you give it a try and love it as much as I do. Remember, cooking should be fun and relaxing, so don’t be afraid to experiment and make it your own. Happy cooking! And remember, the goal isn’t just to help people eat better, but to help them reconnect with food. I believe that if a meal can feed both the body and the soul — and make you smile when you smell the basil — you’ll be doing it right. Enjoy this loaded recipe!

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Loaded Bacon Potato Salad: Bold Smoky Fun for Gatherings

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 450

This loaded bacon potato salad is a smoky and flavorful twist on a classic side dish. Perfect for gatherings, it's packed with bacon, cheese, and a creamy dressing.

Ingredients

Main Ingredients

• 3 pounds Yukon Gold potatoes (cut into 1-inch cubes)
• 1 pound thick-cut turkey bacon
• 1 cup mayonnaise
• 0.75 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cups sharp cheddar cheese (shredded)
• 0.5 cup green onions (sliced)
• 2 tablespoons fresh chives (chopped)

Instructions 

• Boil cubed potatoes in salted water for 12-15 minutes.
• Cook bacon until crispy, then chop.
• Drain potatoes and cool on a baking sheet for 15 minutes.
• Whisk together mayonnaise, sour cream, mustard, vinegar, and garlic powder.
• Add potatoes, bacon, cheese, and green onions to dressing and combine.
• Refrigerate for at least 2 hours before serving with chives.

Notes

For a tangier flavor, add a splash of pickle juice to the dressing.

Calories: 450kcal

Cost: $18

Course: Side Dish

Cuisine: American

Keyword: potato

Nutrition

Calories: 450kcal | Carbohydrates: 30g | Protein: 20g | Fat: 30g | Sodium: 500mg

Delicious No Mayo Potato Salad Recipe: A Portland Kitchen Staple

Hey friends, Avery here, from my little kitchen in Portland! Today, I want to share a recipe that’s been a lifesaver for me, especially during those beautiful, fleeting summer months here in the Pacific Northwest: a seriously delicious No Mayo Potato Salad. Now, I know what you might be thinking: potato salad without mayo? Sacrilege! But trust me on this one. This isn’t just a substitute; it’s a vibrant, flavorful dish in its own right, and I think you’ll absolutely love it.

My journey to this recipe wasn’t exactly planned. As I mentioned, in my mid-twenties, I realized I needed to make some serious changes to my diet and lifestyle. Potato salad was one of the first things I wanted to tackle. The traditional versions always felt a bit heavy and well…mayo-y. I wanted something lighter, brighter, and something that celebrated the incredible produce we have access to here in Oregon. And that’s how this recipe was born!

This recipe is more than just a side dish; it’s a celebration of simple, fresh ingredients. It’s perfect for potlucks, picnics, barbecues, or even just a quick and healthy lunch. And the best part? It’s incredibly easy to make. So, grab your potatoes, some fresh herbs, and let’s get cooking!

Why You’ll Love This No Mayo Potato Salad

Okay, let’s dive into why this potato salad is about to become your new favorite. It’s not just about what it doesn’t have (mayo!), but about everything it does offer:

• Light and Refreshing: Say goodbye to that heavy, weighed-down feeling after eating traditional potato salad. This version is bright and invigorating.
• Packed with Flavor: The combination of olive oil, red grape juice vinegar, Dijon mustard, and fresh herbs creates a symphony of flavors that will dance on your taste buds.
• Healthy and Wholesome: Made with whole, unprocessed ingredients, this potato salad is a guilt-free indulgence. It’s a fantastic way to add more vegetables and healthy fats to your diet.
• Easy to Make: This recipe requires minimal effort and time. It’s perfect for busy weeknights or when you need a quick and easy side dish.
• Versatile: This potato salad can be served warm or chilled, making it perfect for any occasion. You can also easily customize it with your favorite vegetables and herbs.
• Allergy-Friendly: For those with dairy or egg sensitivities, this recipe is naturally free of both, making it a great option for a wider range of dietary needs.

I’m not kidding when I say this is one of my go-to recipes. It’s a crowd-pleaser, it’s healthy, and it’s just plain delicious. So, if you’re looking for a mayo-free potato salad that doesn’t sacrifice flavor, you’ve come to the right place. Let’s move on to the ingredients.

No Mayo Potato Salad Ingredients: A Simple List

One of the things I love most about this recipe is that it uses simple, readily available ingredients. Here’s what you’ll need:

• 2 pounds potatoes, peeled and cubed: I prefer Yukon Gold or red potatoes for their creamy texture, but any potato will work.
• 1/2 cup olive oil: Use a good quality extra virgin olive oil for the best flavor.
• 1/4 cup red grape juice vinegar: This adds a lovely tanginess to the dressing. Apple cider vinegar or white wine vinegar can be substituted.
• 1/4 cup Dijon mustard: Dijon mustard provides a sharp, savory flavor that complements the other ingredients.
• 1/4 cup chopped red onion: Red onion adds a bit of bite and visual appeal.
• 2 tablespoons chopped fresh parsley: Fresh parsley brightens the flavor and adds a touch of freshness.
• 2 tablespoons chopped fresh dill: Dill is a classic herb that pairs perfectly with potatoes.
• 1 teaspoon salt: Adjust to taste.
• 1/2 teaspoon black pepper: Freshly ground black pepper is always best.
• 2 hard-boiled eggs, chopped (optional): Hard-boiled eggs add protein and creaminess, but can be omitted for a vegan version.

How to Make No Mayo Potato Salad: Step-by-Step Instructions

Alright, let’s get down to the nitty-gritty. Here’s how to make this incredible potato salad, step by simple step. I promise, it’s easier than you think!

1. Boil the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. You should be able to easily pierce them with a fork. Drain the potatoes and let them cool slightly.
2. Whisk the Dressing: While the potatoes are cooking, prepare the dressing. In a large bowl, whisk together the olive oil, red grape juice vinegar, Dijon mustard, salt, and pepper. Make sure everything is well combined. This is where the magic starts to happen!
3. Combine Ingredients: Add the slightly cooled potatoes, chopped red onion, parsley, and dill to the bowl with the dressing. Gently toss to combine, being careful not to mash the potatoes. You want them to be nicely coated with the dressing.
4. Add Hard-Boiled Eggs (Optional): If using, gently fold in the chopped hard-boiled eggs.
5. Serve: Serve the potato salad warm or chilled. Taste and adjust seasonings as needed. You might want to add a little more salt, pepper, or vinegar, depending on your preference.

And that’s it! You’ve just made a delicious and healthy No Mayo Potato Salad. I think you’ll agree, this recipe is so easy to make. Now, let’s talk about some pro tips to make it even better.

Pro Tips for the Best No Mayo Potato Salad

Over the years, I’ve learned a few tricks that can take this potato salad from good to absolutely amazing. Here are some of my top pro tips:

• Don’t Overcook the Potatoes: The key to a great potato salad is perfectly cooked potatoes. You want them to be tender but not mushy. Overcooked potatoes will fall apart and create a gluey texture.
• Let the Potatoes Cool Slightly: Adding the dressing to slightly cooled potatoes allows them to absorb the flavors better. If the potatoes are too hot, they’ll break down and become mushy.
• Use Fresh Herbs: Fresh herbs make a huge difference in the flavor of this potato salad. If possible, use freshly chopped parsley and dill. Dried herbs can be substituted, but use about half the amount.
• Taste and Adjust Seasonings: Don’t be afraid to taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, vinegar, or mustard, depending on your preference.
• Make it Ahead of Time: This potato salad tastes even better after it’s had a chance to sit for a few hours or overnight. The flavors meld together and the potatoes absorb the dressing.
• Use Quality Ingredients: Using high-quality ingredients, especially olive oil and vinegar, will elevate the flavor of this potato salad.

These pro tips will really enhance your potato salad with herb dressing, and I know you’ll love the results. Next, let’s talk about some common mistakes to avoid.

Common Mistakes to Avoid When Making Potato Salad

Even with a simple recipe like this, it’s easy to make a few common mistakes. Here are some pitfalls to watch out for:

• Using the Wrong Type of Potato: Starchy potatoes like Russets can become dry and crumbly in potato salad. Opt for Yukon Gold or red potatoes for a creamier texture.
• Overcooking the Potatoes: As mentioned earlier, overcooked potatoes will result in a mushy potato salad.
• Adding Too Much Dressing: Adding too much dressing can make the potato salad soggy and overpowering. Start with the recommended amount and add more as needed.
• Not Seasoning Properly: Seasoning is crucial for bringing out the flavors of the ingredients. Don’t be afraid to add salt, pepper, and other seasonings to taste.
• Serving it Too Cold: Serving potato salad straight from the refrigerator can dull the flavors. Let it sit at room temperature for a few minutes before serving to allow the flavors to come alive.

Avoiding these mistakes will help you create a potato salad that’s bursting with flavor and has the perfect texture. Now, let’s explore some fun variations.

No Mayo Potato Salad Variations: Get Creative!

One of the best things about this recipe is how easily it can be customized. Here are a few variations to inspire you:

• Mediterranean Potato Salad: Add Kalamata olives, sun-dried tomatoes, and feta cheese for a Mediterranean twist.
• Spicy Potato Salad: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
• Lemon Herb Potato Salad: Use lemon juice instead of vinegar and add lemon zest for a bright, citrusy flavor.
• Vegan Potato Salad: Omit the hard-boiled eggs and use a plant-based yogurt or cashew cream to add creaminess.
• German Potato Salad: Use bacon and a vinegar-based dressing for a classic German-style potato salad.

These are just a few ideas to get you started. Feel free to experiment with your favorite flavors and ingredients to create your own signature potato salad. I’m not saying you *have* to, but I think you’ll like it!

How to Store Leftover Potato Salad

If you happen to have any leftover potato salad (which is rare in my house!), here’s how to store it properly:

• Refrigerate: Store the potato salad in an airtight container in the refrigerator for up to 3-4 days.
• Don’t Freeze: Freezing potato salad is not recommended, as the potatoes will become mushy and the dressing will separate.

Before serving, give the potato salad a good stir and add a little extra dressing if needed. I know you’ll want to eat it all, but if you have some left, now you know how to store it!

Frequently Asked Questions About No Mayo Potato Salad

Here are some frequently asked questions about this recipe:

• Can I use a different type of vinegar? Yes, you can substitute apple cider vinegar or white wine vinegar for the red grape juice vinegar.
• Can I use dried herbs instead of fresh? Yes, you can use dried herbs, but use about half the amount.
• Can I make this recipe ahead of time? Yes, this potato salad tastes even better after it’s had a chance to sit for a few hours or overnight.
• Is this recipe vegan? This recipe can easily be made vegan by omitting the hard-boiled eggs.
• Can I add other vegetables? Yes, feel free to add other vegetables like celery, bell peppers, or cucumbers.

If you have any other questions, feel free to ask in the comments below! I’m happy to help!

Serving Suggestions for No Mayo Potato Salad

This potato salad is incredibly versatile and pairs well with a variety of dishes. Here are some serving suggestions:

• Barbecues: Serve it alongside grilled burgers, hot dogs, or chicken.
• Picnics: Pack it in your picnic basket with sandwiches, fruit, and cheese.
• Potlucks: Bring it to your next potluck and impress your friends and family.
• Lunch: Enjoy it as a light and healthy lunch with a side salad.
• Dinner: Serve it as a side dish with grilled fish, roasted vegetables, or a hearty stew.

No matter how you choose to serve it, this No Mayo Potato Salad is sure to be a hit. I hope you enjoy this recipe as much as I do. I think you’ll find this recipe makes an easy potato salad with herbs. Thank you so much for coming back and letting me know how it went over! I’m not just saying that. Thank you so much for coming. And your feedback means the world! If you make this recipe, please let me know in the comments. I can’t wait to hear what you think!

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Potato Salad No Mayo Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 250

A tangy and flavorful potato salad without mayonnaise, perfect for a lighter side dish. This recipe uses olive oil and red grape juice vinegar for a delicious twist.

Ingredients

Ingredients

• 2 pounds potatoes (peeled and cubed)
• 1/2 cup olive oil
• 1/4 cup red grape juice vinegar
• 1/4 cup Dijon mustard
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 hard-boiled eggs (chopped (optional))

Instructions 

• Boil potatoes until tender, about 15-20 minutes. Drain and cool.
• Whisk together olive oil, vinegar, mustard, salt, and pepper in a bowl.
• Add potatoes, red onion, parsley, and dill to the bowl. Toss gently.
• If using, fold in the chopped hard-boiled eggs.
• Serve warm or chilled. Adjust seasonings as needed.

Notes

For a creamier salad, add a tablespoon of Greek yogurt or sour cream.

Calories: 250kcal

Cost: $8

Course: Side Dish

Cuisine: American

Keyword: potato

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Sodium: 400mg

Hey there, friends! Avery Collins here, your friendly neighborhood home cook from Portland. Today, I’m sharing a recipe that’s near and dear to my heart: Loaded Baked Potato Salad. This isn’t just any potato salad; it’s a celebration of comfort food, a symphony of flavors, and a guaranteed crowd-pleaser at any gathering. I’ve always found that food is about more than just sustenance; it’s about connection, memories, and those little moments of joy. This recipe embodies all of that.

Remember those days when I first started cooking? Oh, the disasters! But even then, I knew there was something magical about transforming simple ingredients into something nourishing and delicious. This potato salad is a testament to that journey – a reminder that even the humblest ingredients, like the potatoes, can become something extraordinary.

Why You’ll Love This Loaded Baked Potato Salad

This isn’t your grandma’s potato salad (though I bet hers is great too!). This is a loaded baked potato experience, deconstructed and served chilled. It’s the perfect side dish for barbecues, potlucks, or even a simple weeknight dinner. Here’s why you’ll absolutely adore it:

• Flavor Explosion: Think of all the best parts of a loaded baked potato – creamy sour cream, crispy bacon, sharp cheddar, and fresh green onions – all combined in one delicious bite.
• Easy to Make: While it tastes incredibly decadent, this salad is surprisingly simple to throw together. The oven does most of the work.
• Make-Ahead Friendly: This potato salad actually tastes better the longer it sits, making it perfect for prepping ahead of time.
• Versatile: Easily customizable to your preferences. Want to add some spice? Throw in some jalapenos. Prefer a different cheese? Go for it! This recipe is your canvas.

Ingredients for the Best Loaded Baked Potato Salad

Here’s what you’ll need to create this masterpiece:

• 4 large Russet potatoes
• 6 slices thick-cut turkey bacon
• 1 cup full-fat sour cream
• ½ cup chopped green onions
• 1 cup shredded cheddar cheese
• Salt (to taste)
• Pepper (to taste)

How to Make Delicious Loaded Baked Potato Salad: Step-by-Step

Let’s get cooking! Here’s how to bring this flavorful salad to life:

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them several times with a fork. Bake for 45-60 minutes, or until they are easily pierced with a fork. Let them cool slightly.
2. Cook the Bacon: While the potatoes are baking, cook the bacon until crispy. Let it cool slightly, then crumble it into small pieces.
3. Prep the Potatoes: Once the potatoes are cool enough to handle, cut them into bite-sized pieces. You can peel them if you prefer, but I like to leave the skins on for added texture and nutrients.
4. Assemble the Salad: In a large bowl, combine the diced potatoes, crumbled bacon, sour cream, green onions, and cheddar cheese. Season with salt and pepper to taste.
5. Chill and Serve: Gently mix everything together until well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold and enjoy!

Pro Tips for the Perfect Potato Salad

Want to take your potato salad to the next level? Here are a few of my favorite tips:

• Choose the Right Potatoes: Russet potatoes are my go-to for this recipe because they have a fluffy texture that soaks up the flavors beautifully. However, Yukon Gold potatoes would also work well.
• Don’t Overcook the Potatoes: Overcooked potatoes will become mushy and waterlogged. You want them to be tender but still hold their shape.
• Use Full-Fat Sour Cream: Trust me on this one. Full-fat sour cream adds a richness and creaminess that you just can’t get with low-fat versions.
• Taste and Adjust Seasoning: The amount of salt and pepper you need will depend on your personal preferences. Be sure to taste the salad and adjust the seasoning as needed.
• Let it Chill: Chilling the potato salad allows the flavors to meld together and intensifies the taste. Don’t skip this step!

Common Mistakes to Avoid

Even the simplest recipes can have pitfalls. Here are a few common mistakes to watch out for:

• Overmixing: Be gentle when mixing the ingredients together. Overmixing can cause the potatoes to break down and become mushy.
• Adding Warm Potatoes: Make sure the potatoes have cooled slightly before adding the sour cream. Warm potatoes can cause the sour cream to melt and become runny.
• Using Old Ingredients: Fresh ingredients are key to a delicious potato salad. Make sure your potatoes, bacon, and sour cream are all fresh and in good condition.
• Forgetting to Season: Don’t be afraid to season your potato salad generously. Salt and pepper are essential for bringing out the flavors.

Delicious Variations to Try

One of the best things about this recipe is how easy it is to customize. Here are a few variations to inspire you:

• Spicy Potato Salad: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
• Jalapeño Popper Potato Salad: Add diced jalapeños and cream cheese for a cheesy, spicy twist.
• Ranch Potato Salad: Substitute some of the sour cream with ranch dressing for a tangy flavor.
• Mediterranean Potato Salad: Add Kalamata olives, feta cheese, and a drizzle of olive oil for a Mediterranean-inspired version.
• Dill Pickle Potato Salad: Finely dice dill pickles and add them to the salad for a tangy and slightly sour flavor. This is a great way to use up leftover dill pickles from the fridge.

How to Store Leftover Potato Salad

This potato salad is best served cold. Store any leftovers in an airtight container in the fridge for up to 3-4 days. It’s important to keep it properly refrigerated to prevent bacterial growth. Be sure to check that it smells and looks okay before serving again. The dressing may separate slightly as it sits, but a quick stir should bring it back together.

It’s generally not recommended to let potato salad sit out at room temperature for extended periods, especially during warm weather, as this can increase the risk of foodborne illness. According to food safety guidelines, perishable foods like potato salad should not sit out for more than 2 hours at room temperature, or 1 hour if the temperature is above 90°F (32°C).

Frequently Asked Questions (FAQ)

I get a lot of questions about potato salad, so here are some of the most common ones:

• Can I make this potato salad ahead of time? Absolutely! In fact, I recommend it. The flavors meld together beautifully as it sits in the fridge. Just be sure to store it properly.
• Can I freeze potato salad? Freezing potato salad is not recommended, as the texture can change and become watery. The sour cream and mayonnaise don’t hold up well in the freezer.
• Can I use a different type of bacon? Of course! Turkey bacon is a lighter option, but regular bacon or even pancetta would be delicious.
• Can I add other vegetables? Feel free to add other veggies like celery, bell peppers, or radishes for added crunch and flavor.
• What if I don’t have sour cream? You can substitute Greek yogurt for a tangier flavor.

Serving Suggestions

This Loaded Baked Potato Salad is the perfect side dish for so many meals. Here are a few of my favorite ways to serve it:

• Barbecues: Pair it with grilled burgers, hot dogs, or chicken for a classic summer meal.
• Potlucks: Bring it to your next potluck and watch it disappear!
• Picnics: Pack it in a cooler for a delicious and easy picnic lunch.
• Weeknight Dinners: Serve it alongside roasted chicken, grilled salmon, or your favorite vegetarian main course.

This potato salad is a delightful twist on a classic, bringing the comforting flavors of a loaded baked potato to a refreshing, chilled salad. The combination of creamy sour cream, crispy bacon, sharp cheddar cheese, and fresh green onions creates a symphony of flavors that is sure to please. Whether you’re looking for a crowd-pleasing side dish for a barbecue or a simple and satisfying meal for a weeknight dinner, this Loaded Baked Potato Salad is a perfect choice.

I hope you enjoy this recipe as much as I do. Remember, cooking is about more than just following instructions; it’s about creating something with love and sharing it with the people you care about. Happy cooking!

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Delicious Loaded Baked Potato Salad with Bacon & Sour Cream Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 350

This loaded baked potato salad combines the comforting flavors of baked potatoes with the refreshing twist of a salad. It's packed with bacon, sour cream, cheddar cheese, and green onions for a satisfying and flavorful side dish.

Ingredients

Ingredients

• 4 large Russet potatoes
• 6 slices thick-cut turkey bacon
• 1 cup full-fat sour cream
• 0.5 cup chopped green onions
• 1 cup shredded cheddar cheese
• Salt (to taste)
• Pepper (to taste)

Notes

For a healthier option, use low-fat sour cream and reduced-fat cheddar cheese.

Calories: 350kcal

Cost: $12

Course: Side Dish

Cuisine: American

Keyword: potato

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 15g | Fat: 20g | Sodium: 400mg

Hey friends! Avery here, from my cozy kitchen in Portland. Today, we’re diving headfirst into a classic that’s graced countless picnics, potlucks, and summer barbecues: Easy Southern Potato Salad. This isn’t just any potato salad; it’s a creamy, tangy, and utterly comforting dish that tastes like home. I’m talking about the kind of potato salad that disappears in minutes, leaving everyone craving just one more bite. This recipe is incredibly easy, and you’ll have it ready in no time. Let’s get started!

Why You’ll Love This Southern Potato Salad Recipe

I get it. There are a million potato salad recipes out there. So, why should you try *this* recipe? Well, let me tell you why this particular version holds a special place in my heart (and stomach!):

• Nostalgia in a Bowl: This potato salad is a love letter to the South. It embodies the flavors and textures I remember from family gatherings, church picnics, and summer holidays.
• Perfectly Balanced Flavors: It’s not just about mayo and potatoes. The combination of sweet onion, tangy dill pickles, and a hint of mustard creates a symphony of flavors that dance on your tongue.
• Easy to Make: Seriously, this recipe is foolproof. Even if you’re a beginner cook, you can whip this up without any stress.
• Crowd-Pleaser: I’ve never met anyone who doesn’t love this potato salad. It’s always the first dish to disappear at any gathering.
• Customizable: Feel free to add your own twist! Want to make it spicier? Add a pinch of cayenne pepper. Prefer a sweeter flavor? Use a little more sweet onion. The possibilities are endless.

The best part? It’s ready in minutes, giving you more time to enjoy the sunshine (or, in Portland’s case, the drizzle!).

Ingredients for the Best Southern Potato Salad

Let’s gather our ingredients. Here’s what you’ll need to make this amazing Southern potato salad:

• ‘3 pounds russet potatoes (peeled and cubed (About 7-8 medium size potatoes))’
• ‘2 tsp kosher salt’
• ‘4 hard-boiled eggs (peeled and chopped)’
• ‘1/2 cup hamburger dill pickles (chopped)’
• ‘2 Tbsp hamburger dill pickle juice’
• ‘1/2 cup Vidalia or sweet yellow onion (finely minced or grated)’
• “1 cup mayonnaise (preferably Dukes or Hellman’s)”
• ‘1/4 cup yellow mustard’
• ‘1/2 tsp Kosher salt’
• ‘1/4 tsp ground black pepper’
• ‘dash paprika (for garnish)’

How To Make This Southern Potato Salad: Step-by-Step Instructions

Alright, let’s get cooking! Here’s how to make this delicious Southern potato salad, step by step:

1. Cook the Potatoes: Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
2. Mash the Potatoes: Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
3. Make the Dressing: While the potatoes are cooking, combine the mayonnaise, mustard, onion, dill pickles, dill pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well.
4. Combine Everything: Add the cooked potatoes to the bowl with the dressing and fold in gently until everything is well combined.
5. Garnish and Chill: Garnish with a dash of paprika. Refrigerate and serve chilled. Enjoy!

See? Easy peasy! You’ve just created a bowl of pure Southern comfort.

Pro Tips for the Best Potato Salad Ever

Want to take your potato salad to the next level? Here are a few of my go-to pro tips:

• Potato Choice Matters: While russet potatoes are classic for this recipe, you can also use Yukon Gold potatoes for a slightly creamier texture.
• Don’t Overcook the Potatoes: Soggy potatoes are the enemy of a good potato salad. Make sure they’re fork-tender but still hold their shape.
• Use Good Quality Mayonnaise: I swear by Duke’s or Hellman’s mayonnaise for that authentic Southern flavor. It makes a difference!
• Taste and Adjust: Don’t be afraid to taste the potato salad and adjust the seasonings to your liking. Need more tang? Add a splash of vinegar or more pickle juice. Want it sweeter? Add a pinch of sugar.
• Chill Before Serving: Chilling the potato salad for at least 30 minutes allows the flavors to meld together and creates a more cohesive and delicious dish.

Common Mistakes to Avoid

Even with an easy recipe, it’s good to be aware of potential pitfalls. Here are some common mistakes to avoid when making potato salad:

• Overcooking the Potatoes: As I mentioned earlier, soggy potatoes are a no-no. Keep a close eye on them while they’re boiling.
• Using Too Much Mayonnaise: Nobody wants a swimming pool of mayo in their potato salad. Start with less and add more as needed until you reach your desired consistency.
• Skipping the Pickles: The dill pickles add a crucial tang that balances the richness of the mayonnaise. Don’t skip them!
• Not Seasoning Properly: Salt and pepper are essential for bringing out the flavors of the other ingredients. Don’t be shy!
• Serving Too Warm: Potato salad is best served chilled. Warm potato salad can be a bit…unpleasant.

Potato Salad Variations: Make It Your Own!

One of the best things about potato salad is how versatile it is. Feel free to experiment and add your own personal touch. Here are a few variations to get you started:

• Spicy Potato Salad: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a kick.
• Sweet Potato Salad: Use sweet potatoes instead of russet potatoes for a sweeter, more vibrant flavor.
• Bacon Potato Salad: Add crispy bacon crumbles for a smoky, savory twist.
• Deviled Egg Potato Salad: Incorporate more hard-boiled eggs and a touch of paprika for a deviled egg-inspired flavor.
• Vegan Potato Salad: Use vegan mayonnaise and omit the eggs for a plant-based version.

How to Store Potato Salad

Proper storage is key to keeping your potato salad fresh and delicious. Here’s what you need to know:

• Refrigerate Promptly: Potato salad should be refrigerated within two hours of making it.
• Use an Airtight Container: Store the potato salad in an airtight container to prevent it from drying out.
• Consume Within 3-4 Days: Potato salad is best consumed within 3-4 days. After that, the texture and flavor may start to deteriorate.
• Don’t Freeze: Freezing potato salad is not recommended, as it can change the texture and make it watery.

Frequently Asked Questions (FAQ)

Got questions about potato salad? I’ve got answers!

• Can I make potato salad ahead of time? Absolutely! In fact, I often find that potato salad tastes even better the next day, after the flavors have had a chance to meld together.
• Can I use a different type of onion? Yes, you can. Red onion will give it a bit of a bite, while green onions offer a milder flavor.
• Can I add celery to potato salad? Of course! Celery adds a nice crunch and freshness.
• Is it okay to use sweet relish instead of dill pickles? While it’s not traditional for Southern potato salad, you can certainly use sweet relish if you prefer a sweeter flavor.
• My potato salad is too dry. What should I do? Add a little more mayonnaise or pickle juice until you reach your desired consistency.

Serving Suggestions: What to Serve with Your Southern Potato Salad

Potato salad is the ultimate side dish, pairing perfectly with a variety of main courses. Here are a few of my favorite serving suggestions:

• Barbecue: Potato salad is a must-have alongside grilled ribs, pulled pork, or brisket.
• Fried Chicken: Is there a better match than Southern potato salad and crispy fried chicken? I think not!
• Burgers and Hot Dogs: Potato salad adds a creamy, tangy element to your classic cookout fare.
• Sandwiches: Serve a scoop of potato salad alongside your favorite sandwich for a complete and satisfying meal.
• Picnics: Don’t forget the potato salad for your next picnic in the park! It’s easy to transport and always a crowd-pleaser.

And there you have it! My Easy Southern Potato Salad recipe, ready in minutes. I hope you enjoy this taste of Southern comfort as much as I do. Happy cooking, friends!

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Easy Southern Potato Salad Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 350

This classic Southern potato salad is creamy, flavorful, and easy to make. Perfect for potlucks, barbecues, or a simple side dish.

Ingredients

Ingredients

• 3 pounds russet potatoes (peeled and cubed (About 7-8 medium size potatoes))
• 2 tsp kosher salt
• 4 hard-boiled eggs (peeled and chopped)
• 0.5 cup hamburger dill pickles (chopped)
• 2 Tbsp hamburger dill pickle juice
• 0.5 cup Vidalia or sweet yellow onion (finely minced or grated)
• 1 cup mayonnaise (preferably Dukes or Hellman's)
• 0.25 cup yellow mustard
• 0.5 tsp Kosher salt
• 0.25 tsp ground black pepper
• dash paprika (for garnish)

Instructions 

• Boil potatoes in salted water until tender, about 10 minutes. Drain.
• Mash potatoes 3-4 times for creaminess and better mayonnaise absorption.
• Combine mayonnaise, mustard, onion, pickles, pickle juice, eggs, salt, and pepper. Fold in potatoes.
• Garnish with paprika.
• Refrigerate and serve chilled.

Notes

For a tangier flavor, add a tablespoon of apple cider vinegar.

Calories: 350kcal

Cost: $8

Course: Side Dish

Cuisine: Southern

Keyword: potato

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 25g | Sodium: 400mg

Hey there, friend! Avery Collins here, from my little kitchen in Portland. Today, we’re shaking things up with a recipe that’s near and dear to my heart: potato salad. Now, I know what you’re thinking – potato salad? Isn’t that a bit… predictable? Well, get ready to have your taste buds singing a different tune. This isn’t your grandma’s potato salad (though, let’s be honest, Grandma’s recipes are usually gold!). This is a modern, flavorful twist on a classic, packed with unexpected ingredients that’ll make you wonder why you ever settled for the same old thing.

My journey with potato salad started, like many good things, with a craving. I wanted something comforting, but with a little zing. Something that would make my lunch feel like a mini-celebration. And that’s exactly what this recipe delivers. It’s creamy, it’s tangy, it’s got a little bit of crunch, and it’s bursting with flavor. It’s the perfect side dish for a BBQ, a picnic, or just a simple weeknight dinner.

Why You’ll Love This Modern Potato Salad

What makes this potato salad so special? It’s all about the balance. We’re taking the familiar comfort of potato salad and elevating it with some unexpected additions that will keep you coming back for more. I’ve spent years tweaking and perfecting this recipe, and I can confidently say that every bite is an explosion of flavor and texture.

• Flavor Profile: A delightful mix of creamy, tangy, and savory notes.
• Texture: Soft potatoes, crunchy fried onions, and chewy bacon create a satisfying contrast.
• Easy to Make: Simple steps and readily available ingredients make this recipe a breeze.
• Crowd-Pleaser: Guaranteed to be a hit at your next gathering.
• Versatile: Pairs well with grilled meats, sandwiches, or enjoyed on its own.

This potato salad is a delightful version of a classic, with a playful twist that will surprise and delight your taste buds. It’s a reminder that healthy eating can be fun, flavorful, and deeply satisfying.

Ingredients: The Heart of the Matter

Let’s talk about the stars of our show – the ingredients! Each one plays a crucial role in creating the symphony of flavors that make this potato salad so irresistible. And don’t worry, you probably have most of these in your fridge and pantry already.

• 3 pounds Red Potatoes (diced into 1/2″ cubes)
• 1/4 cup Dill Pickle Juice
• 1 cup Shredded Cheddar Cheese
• 1/2 cup Mayonnaise
• 1/2 cup Sour Cream
• 1 tablespoon Dijon Mustard
• 1/4 teaspoon Salt
• 1/4 cup Diced Dill Pickles (divided; for mixing and topping)
• 2 Hard-Boiled Eggs (diced into chunks, for topping)
• 3 Slices of turkey bacon (crumbled, for topping)
• 2-3 tablespoons Fried Onions (for topping)
• 1 tablespoon Chives (for topping)

Let’s Get Cooking: Step-by-Step Instructions

Alright, let’s get down to business! Here’s how to bring this modern potato salad to life. Don’t be intimidated by the ingredient list; the process is surprisingly simple. Remember, cooking should be an enjoyable experience, so put on some music, pour yourself a cup of tea, and let’s get started!

1. Preheat oven to 425℉. Line a baking sheet with parchment paper or spray with nonstick cooking oil.
2. Add the potatoes to the pan in a single layer. Bake diced potatoes for approximately 35 minutes or until they are fork-tender. Stir every 10 minutes to ensure even cooking. The potatoes should be slightly browned and cooked through.
3. Meanwhile, add two large eggs to a pot of cold water filled an inch above the eggs. Heat to a boil. Once boiling, remove from the heat and cover with a lid. Let it sit covered for 10 minutes. Plunge into an ice bath and peel shells. Coarsely dice eggs. Set aside.
4. Cook turkey bacon slices over medium-high heat in a large skillet for 8-10 minutes until they are rendered and beginning to crisp. Set the turkey bacon on a paper-towel-lined plate and cool. Once cooled, crumble or cut into small pieces.
5. Make the creamy dressing by mixing mayonnaise, sour cream, Dijon mustard, pickle juice, shredded cheddar cheese, half (two tablespoons) of the diced pickles, half of the turkey bacon bits, and salt in a large bowl. Stir until well combined.
6. Add the cooked potatoes to the bowl with the dressing and stir gently to coat. Be careful not to mash the potatoes.
7. Add diced eggs, fried onions, remaining turkey bacon bits, diced pickles, and chives on top.
8. Serve warm or place in the refrigerator for an hour to serve cold. I personally love it both ways!

Pro Tips for Potato Salad Perfection

Want to take your potato salad to the next level? Here are a few of my tried-and-true tips for achieving potato salad perfection. These little tweaks can make a big difference in the final result.

• Potato Choice: Red potatoes are ideal because they hold their shape well during cooking and have a slightly sweet flavor. If you can’t find red potatoes, Yukon Gold potatoes are a great substitute.
• Don’t Overcook: Overcooked potatoes will become mushy and ruin the texture of the salad. Test for doneness by piercing a potato with a fork; it should be tender but not falling apart.
• Cool the Potatoes Slightly: Adding the dressing while the potatoes are still slightly warm allows them to absorb the flavors better.
• Taste and Adjust: Don’t be afraid to taste the dressing and adjust the seasonings to your liking. Add more Dijon mustard for a tangier flavor, or a pinch of sugar to balance the acidity.
• Let it Rest: Allowing the potato salad to sit in the refrigerator for at least an hour before serving allows the flavors to meld together.

Common Mistakes to Avoid

We all make mistakes in the kitchen, it’s part of the learning process! Here are a few common pitfalls to avoid when making potato salad. Learning from these mistakes will help you create the perfect potato salad every time.

• Overcooking the Potatoes: As mentioned earlier, mushy potatoes are a potato salad killer. Keep a close eye on them while they’re cooking.
• Using Too Much Mayonnaise: A heavy, gloppy potato salad is never appealing. Start with a smaller amount of mayonnaise and add more as needed. Remember, we’re aiming for creamy, not greasy.
• Skipping the Acid: A touch of acidity, like pickle juice or vinegar, is essential for balancing the richness of the mayonnaise. Don’t skip this step!
• Not Seasoning Properly: Salt is crucial for bringing out the flavors of the ingredients. Don’t be afraid to season generously, but taste as you go.
• Serving Immediately: As tempting as it may be, resist the urge to serve the potato salad immediately. Letting it chill in the refrigerator allows the flavors to meld together and creates a more cohesive dish.

Variations: Make it Your Own!

The beauty of potato salad is that it’s incredibly versatile. Feel free to experiment with different ingredients and flavors to create your own signature version. Here are a few ideas to get you started.

• Spicy Potato Salad: Add a pinch of cayenne pepper or a drizzle of hot sauce to the dressing for a kick.
• Mediterranean Potato Salad: Incorporate Kalamata olives, feta cheese, and sun-dried tomatoes for a Mediterranean twist.
• Vegan Potato Salad: Use vegan mayonnaise and omit the cheese and bacon for a plant-based version.
• Herby Potato Salad: Add fresh herbs like parsley, dill, and chives for a bright and flavorful salad.
• Sweet Potato Salad: Use roasted sweet potatoes instead of red potatoes for a sweeter, more vibrant salad.

Storage Tips: Keeping it Fresh

Proper storage is key to keeping your potato salad fresh and delicious. Here’s how to store it properly.

• Refrigerate Promptly: Store the potato salad in an airtight container in the refrigerator within two hours of making it.
• Use Within 3-4 Days: Potato salad is best consumed within 3-4 days.
• Don’t Freeze: Freezing potato salad is not recommended, as the texture will change and become watery.
• Avoid Leaving at Room Temperature: Do not leave potato salad at room temperature for more than two hours, as this can increase the risk of bacterial growth.

Frequently Asked Questions (FAQ)

Got questions? I’ve got answers! Here are some frequently asked questions about potato salad.

• Can I use Miracle Whip instead of mayonnaise? While you can use Miracle Whip, it will alter the flavor of the salad. I personally prefer the taste and texture of mayonnaise, but it’s ultimately a matter of personal preference.
• Can I make this potato salad ahead of time? Absolutely! In fact, I recommend making it at least a few hours ahead of time to allow the flavors to meld together.
• Can I add other vegetables? Of course! Feel free to add celery, bell peppers, or any other vegetables you enjoy.
• Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.
• Can I use a different type of cheese? Sure! Monterey Jack or Colby Jack would also be delicious.

Serving Suggestions: The Perfect Accompaniment

This modern potato salad is incredibly versatile and pairs well with a variety of dishes. Here are a few serving suggestions to get you started.

• BBQs and Cookouts: Serve it alongside grilled burgers, hot dogs, and ribs.
• Picnics: Pack it in a cooler for a delicious and easy-to-transport side dish.
• Sandwiches: Enjoy it as a side with your favorite sandwiches, like turkey, ham, or veggie.
• Weeknight Dinners: Pair it with roasted chicken, fish, or tofu for a complete and satisfying meal.
• On Its Own: Sometimes, a big bowl of potato salad is all you need for a quick and easy lunch or snack.

So there you have it – my modern take on potato salad! I hope you give this recipe a try and discover a new favorite. Remember, cooking should be an act of self-care, so embrace the process, have fun, and don’t be afraid to experiment. Happy cooking, friends!

This creamy potato salad is the perfect side dish. The salad is easy to make and ready to serve at your next gathering. The potatoes should hold their shape well when cooked. If you are looking for an easy recipe, this is it. I’ve made this recipe many times.

It’s important to use ingredients you love. I also love to add fried onions for added texture and flavor. The hard boiled eggs are a must! If you want to make it a bit lighter, you can use light mayonnaise or Greek yogurt. This potato salad is a crowd-pleaser and is sure to be a hit at your next event. So, get ready to enjoy every bite of this delicious and easy potato salad!

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Not Your Grandma’s Potato Salad

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 350

This potato salad is a modern twist on a classic, featuring cheddar cheese, dill pickles, and crispy turkey bacon. It's a flavorful and satisfying side dish that's sure to be a hit!

Ingredients

Ingredients

• 3 pounds Red Potatoes (diced into 1/2" cubes)
• 1/4 cup Dill Pickle Juice
• 1 cup Shredded Cheddar Cheese
• 1/2 cup Mayonnaise
• 1/2 cup Sour Cream
• 1 tablespoon Dijon Mustard
• 1/4 teaspoon Salt
• 1/4 cup Diced Dill Pickles (divided; for mixing and topping)
• 2 Hard-Boiled Eggs (diced into chunks, for topping)
• 3 slices Turkey Bacon (crumbled, for topping)
• 2-3 tablespoons Fried Onions (for topping)
• 1 tablespoon Chives (for topping)

Instructions 

• Preheat oven to 425℉. Line a baking sheet with parchment paper or spray with nonstick cooking oil.
• Add potatoes to pan in a single layer. Bake for approximately 35 minutes or until fork-tender, stirring every 10 minutes.
• Boil eggs, then plunge into an ice bath and peel. Coarsely dice eggs and set aside.
• Cook turkey bacon until crisp. Cool, then crumble or cut into small pieces.
• Make the dressing by mixing mayonnaise, sour cream, Dijon mustard, pickle juice, shredded cheddar cheese, half of the diced pickles, half of the turkey bacon bits, and salt in a large bowl. Add potatoes and stir.
• Add diced eggs, fried onions, remaining turkey bacon bits, diced pickles, and chives on top.
• Serve warm or place in the refrigerator for an hour to serve cold.

Notes

For a tangier flavor, add an extra tablespoon of dill pickle juice to the dressing.

Calories: 350kcal

Cost: $12

Course: Side Dish

Cuisine: American

Keyword: potato

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 15g | Fat: 20g | Sodium: 400mg

Roasted Italian Potato Salad: A Taste of Sunshine on Your Plate

Hello, friends! Avery Collins here, from my cozy kitchen in Portland. Today, I’m so excited to share a recipe that’s become a staple in my home: Roasted Italian Potato Salad. This isn’t your grandma’s mayo-laden potato salad; this is a vibrant, flavorful celebration of simple ingredients, perfect for any occasion. Think sunshine in a bowl, bursting with the bright flavors of Italy.

This recipe came about during one of my many experiments to find healthy alternatives to classic comfort foods. I wanted something that felt indulgent but nourished my body. This Italian potato salad is the answer, and it’s been a crowd-pleaser ever since.

Why You’ll Love This No Mayo Italian Potato Salad Recipe

Why will you adore this recipe? Let me count the ways:

• No Mayo, No Problem: This potato salad is refreshingly light, swapping heavy mayonnaise for a zesty olive oil-based dressing.
• Roasted Goodness: Roasting the potatoes brings out their natural sweetness and creates a wonderfully crispy exterior.
• Simple & Quick: Using baby potatoes cuts down on prep time, making this salad a breeze to whip up, even on busy weeknights.
• Flavor Explosion: Fresh herbs, garlic, and a touch of red pepper flakes create a symphony of flavors that will leave you wanting more.
• Versatile: Serve it warm, at room temperature, or chilled – it’s delicious any way you like it!
• Healthy & Delicious: A wonderful way to enjoy a classic that is both good for you and tastes amazing.

It’s really the perfect side dish for any summer BBQ, potluck, or even a simple weeknight dinner. And the best part? It’s so easy to customize to your liking.

Ingredients for Italian Potato Salad

Here’s what you’ll need to create this masterpiece:

• 2 pounds (900 g) baby or Yukon gold potatoes, halved or quartered
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• ¼ cup extra virgin olive oil
• 2 tablespoons red grape juice vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• 1 teaspoon honey or maple syrup (to balance acidity)
• ½ teaspoon salt, to taste
• Freshly ground pepper, to taste
• ½ small red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon capers or sliced olives (optional)
• Cherry tomatoes or roasted red peppers (optional, for color)

How to Make Roasted Italian Potato Salad: Step-by-Step

Let’s get cooking! Here’s how to bring this Italian potato salad to life:

1. Prep the Oven & Potatoes: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Wash and dry the potatoes thoroughly, then cut them into uniform halves or quarters so they roast evenly.
2. Season the Potatoes: Place the potatoes in a large mixing bowl. Drizzle with 3 tablespoons olive oil, then add salt, black pepper, garlic powder, oregano, and crushed red pepper flakes (if using). Toss until all the pieces are evenly coated.
3. Roast to Perfection: Spread them in a single layer on the prepared baking sheet, cut sides down for better browning. Roast for 30 to 35 minutes, flipping halfway through, until the potatoes are golden and crisp on the edges but soft inside.
4. Whisk the Dressing: While the potatoes roast, whisk together ¼ cup olive oil, red grape juice vinegar, lemon juice, Dijon mustard, grated garlic, honey, salt, and pepper in a small bowl. Whisk until emulsified. Taste and adjust seasoning to your preference. This dressing is the heart and soul of this Italian potato salad.
5. Combine & Toss: Once the potatoes are roasted, transfer them to a large bowl while still warm. Add the sliced red onion, chopped parsley, basil, and capers or olives. Pour the dressing over and gently toss to coat all ingredients evenly. Warm potatoes absorb the dressing better, giving the salad more flavor.
6. Rest & Serve: Let the salad rest for at least 10 minutes before serving so the flavors meld beautifully. You can serve it warm, at room temperature, or chilled later. It is delicious in every form.

Pro Tips for the Best Italian Potato Salad

Here are a few tricks I’ve learned along the way to ensure potato salad success:

• Choose the Right Potatoes: Baby potatoes or Yukon golds are ideal because they have a naturally creamy texture and hold their shape well during roasting.
• Don’t Overcrowd the Pan: Make sure the potatoes are spread in a single layer on the baking sheet. Overcrowding will steam them instead of roasting them, resulting in soggy potatoes.
• Taste as You Go: The beauty of cooking is that you can adjust the flavors to your liking. Taste the dressing and add more lemon juice for brightness, honey for sweetness, or red pepper flakes for heat.
• Fresh Herbs are Key: Fresh parsley and basil make a world of difference in this Italian potato salad. If you don’t have fresh herbs, you can use dried, but reduce the amount to about 1 teaspoon each.
• Let it Rest: Allowing the salad to rest for at least 10 minutes allows the flavors to meld together and intensifies the overall taste.

Common Mistakes to Avoid

Even the simplest recipes can have pitfalls. Here’s what to watch out for:

• Overcooking the Potatoes: Overcooked potatoes will become mushy. The potatoes are done when they are easily pierced with a fork but still hold their shape.
• Using Too Much Dressing: Start with less dressing and add more as needed. You want the salad to be coated, not swimming in dressing.
• Skipping the Acid: The lemon juice and red grape juice vinegar are crucial for balancing the richness of the olive oil and adding brightness to the salad. Don’t skip them!

Italian Potato Salad Variations

Want to mix things up? Here are a few variations to try:

• Add Protein: Toss in some grilled chicken, shrimp, or chickpeas for a heartier salad.
• Get Cheesy: Add crumbled feta or shaved Parmesan for a salty, tangy kick.
• Spice it Up: Increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper for extra heat.
• Mediterranean Twist: Add Kalamata olives, sun-dried tomatoes, and artichoke hearts for a Mediterranean-inspired salad.
• Sweet Potato Option: Try using sweet potatoes instead of regular potatoes for a sweeter, earthier flavor.

The possibilities are endless! Feel free to get creative and experiment with your favorite flavors.

How to Store Leftover Potato Salad

This Italian potato salad is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and deepen over time. The salad is best served cold or at room temperature after being refrigerated.

Frequently Asked Questions (FAQ)

• Can I make this ahead of time? Absolutely! This salad is perfect for making ahead of time. In fact, it tastes even better after the flavors have had a chance to meld.
• Can I use different types of vinegar? Yes, you can substitute red wine vinegar or balsamic vinegar for the red grape juice vinegar. Keep in mind that balsamic vinegar will add a slightly sweeter flavor.
• Can I use dried herbs instead of fresh? Yes, you can, but use less. A good rule of thumb is to use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
• Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.
• Can I freeze this potato salad? I do not recommend freezing this potato salad, as the potatoes may become mushy when thawed.

Serving Suggestions for Your Italian Potato Salad

This Roasted Italian Potato Salad is incredibly versatile and pairs well with a variety of dishes. Here are a few serving suggestions:

• Grilled Meats: Serve it alongside grilled chicken, steak, or sausages for a complete and satisfying meal.
• Fish & Seafood: It’s a perfect complement to grilled or baked fish, shrimp skewers, or crab cakes.
• Vegetarian Mains: Pair it with a veggie burger, grilled halloumi, or a hearty lentil loaf for a delicious vegetarian option.
• Picnics & BBQs: It’s a must-have for any outdoor gathering, potluck, or picnic.
• Light Lunch: Enjoy it on its own as a light and refreshing lunch.

And there you have it! My go-to Roasted Italian Potato Salad recipe. I hope you love this recipe as much as I do. It’s a simple, flavorful, and nourishing dish that’s perfect for any occasion. So gather your ingredients, put on some music, and get cooking! Remember, the best meals are made with love and shared with good company. Enjoy!

Happy cooking, friends!

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Roasted Italian Potato Salad

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 250

A flavorful and easy-to-make potato salad with roasted potatoes and a tangy Italian dressing. This no-mayo version is a healthy and delicious side dish.

Ingredients

Potatoes

• 2 pounds baby or Yukon gold potatoes (halved or quartered)
• 3 tablespoons olive oil (for roasting)
• 1 teaspoon sea salt (for roasting)
• 0.5 teaspoon black pepper (for roasting)
• 1 teaspoon garlic powder (for roasting)
• 1 teaspoon dried oregano (for roasting)
• 0.5 teaspoon crushed red pepper flakes (optional, for roasting)

Dressing

• 0.25 cup extra virgin olive oil (for dressing)
• 2 tablespoons red grape juice vinegar (for dressing)
• 1 tablespoon fresh lemon juice (for dressing)
• 1 teaspoon Dijon mustard (for dressing)
• 1 small garlic clove (finely grated, for dressing)
• 1 teaspoon honey or maple syrup (to balance acidity, for dressing)
• 0.5 teaspoon salt (to taste, for dressing)
• to taste Freshly ground pepper (for dressing)

Salad

• 0.5 small red onion (thinly sliced)
• 0.25 cup fresh parsley (chopped)
• 2 tablespoons fresh basil (chopped)
• 1 tablespoon capers or sliced olives (optional)
• to taste Cherry tomatoes or roasted red peppers (optional, for color)

Instructions 

• Preheat oven to 425°F (220°C). Line baking sheet. Cut potatoes into uniform halves or quarters.
• Toss potatoes with olive oil, salt, pepper, garlic powder, oregano, and red pepper flakes (optional). Spread in a single layer on baking sheet, cut sides down.
• Roast for 30-35 minutes, flipping halfway, until golden and crisp.
• Whisk together olive oil, vinegar, lemon juice, mustard, garlic, honey, salt, and pepper. Adjust seasoning to preference.
• Transfer roasted potatoes to a bowl. Add red onion, parsley, basil, and capers/olives. Pour dressing over and toss gently.
• Let salad rest for 10 minutes before serving warm, at room temperature, or chilled.

Notes

For extra flavor, add a squeeze of lemon juice right before serving.

Calories: 250kcal

Cost: $8

Course: Side Dish

Cuisine: Italian

Keyword: potato

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Sodium: 300mg

Creamy Loaded Potato Salad Recipe: A Cheesy Dream Come True

Hey friends! Avery here, from rainy (but always green!) Portland. Let’s talk potato salad. Not just any potato salad, but a Loaded Potato Salad that’s so good, it’ll become your new potluck MVP. This isn’t your grandma’s mayo-laden side dish (though, I love you, Grandma!). We’re talking creamy, cheesy, bacon-y goodness that’ll have everyone asking for the recipe. This recipe is inspired by my journey to find comfort and joy in cooking, a journey that started with a simple need to feel better. I’m so excited to invite you into my kitchen to create this masterpiece together.

Why You’ll Absolutely Love This Loaded Potato Salad

This recipe isn’t just about taste; it’s about creating a dish that’s satisfying, comforting, and easy to make. Here’s why you’re going to fall head-over-heels for this creamy loaded potato salad recipe:

• Flavor Explosion: Imagine the best loaded baked potato you’ve ever had, then turn it into a salad. Cheddar cheese, crispy turkey bacon, tangy buttermilk ranch dressing – every bite is a party in your mouth.
• Easy to Make: Seriously, this is one of the easiest side dishes you’ll ever make. Boil potatoes, cook bacon, mix everything together. Done!
• Crowd-Pleaser: This loaded picnic potato salad recipe is always a hit. Potlucks, BBQs, family gatherings – it disappears every time.
• Customizable: Don’t like turkey bacon? Use regular bacon! Want more cheese? Go for it! This recipe is a blank canvas for your taste buds.
• Uses Red Potatoes: I prefer loaded baked potato salad red potatoes because they hold their shape well and have a naturally creamy texture.

Ingredients for the Best Loaded Potato Salad

Here’s what you’ll need to whip up this creamy, cheesy delight:

• 4 lbs red potatoes: Scrubbed and cubed into 1 inch pieces.
• 2 tbsp Knorr’s chicken bouillon seasoning: This adds a depth of flavor that’s simply irresistible.
• ½ cup sour cream: For that creamy tang.
• 1 cup mayonnaise: Use your favorite brand!
• ⅔ cup buttermilk: This adds a subtle tang and thins out the dressing.
• 1 tsp creole seasoning: For a little kick.
• 1 packet ranch seasoning: The secret ingredient for that classic ranch flavor.
• 2 cups shredded sharp cheddar cheese: Divided.
• 10 slices of turkey bacon: Divided and chopped.
• 1 bunch chopped green onions or chives: Divided.

Let’s Make Some Magic: The Step-by-Step Recipe

Alright, let’s get cooking! Here’s how to make this incredible loaded baked potato salad recipe:

1. Boil the Potatoes: In a large pot, boil the potatoes in water seasoned with chicken bouillon for 20 minutes, or until fork-tender. Drain and let cool for about 5 to 7 minutes so they are still warm. The bouillon adds such a subtle, savory depth.
2. Cook the Bacon: Cook turkey bacon in the oven on a baking sheet lined with foil for 20 minutes at 400 degrees F or until brown and crispy. I find this is the easiest way to get perfectly crispy bacon without the mess.
3. Make the Dressing: In a large mixing bowl, stir together the sour cream, mayonnaise, buttermilk, creole seasoning and ranch seasoning until smooth. This dressing is the heart of the salad, so make sure it’s well combined.
4. Combine Everything: Add the cooled potatoes, 1 & 1/2 cups shredded cheddar cheese, 8 slices of cooked chopped turkey bacon, and 3/4 of the bunch of chopped green onions into the bowl with the dressing. Fold until combined. Be gentle so you don’t mash the potatoes.
5. Chill: Cover and refrigerate for at least 1 hour to let the flavors mingle. This is crucial! The flavors need time to meld together.
6. Garnish and Serve: Garnish with extra turkey bacon, cheese, and green onions right before serving. Serve chilled or at room temp!

Avery’s Pro Tips for Potato Salad Perfection

Here are a few tricks I’ve learned over the years to take your loaded potato salad from good to *amazing*:

• Don’t Overcook the Potatoes: Mushy potatoes are the enemy of a good potato salad. You want them to be fork-tender, but still hold their shape.
• Season the Potato Water: Adding chicken bouillon to the boiling water infuses the potatoes with flavor from the inside out.
• Let the Potatoes Cool Slightly: If you add the dressing to piping hot potatoes, it will melt the cheese and create a gloppy mess. Letting them cool slightly ensures the cheese stays intact.
• Taste and Adjust: Don’t be afraid to taste the salad and adjust the seasonings to your liking. Need more creole seasoning? Add it! Want more tang? Add a splash of buttermilk.
• Make it Ahead: This salad is even better the next day, so feel free to make it a day in advance. Just add the garnishes right before serving.

Common Mistakes to Avoid

We all make mistakes in the kitchen, but here are a few common pitfalls to avoid when making potato salad:

• Using the Wrong Potatoes: Starchy potatoes like Russets will fall apart when boiled. Stick with red potatoes for the best texture.
• Overdressing the Salad: Too much dressing can make the salad soggy. Start with less and add more as needed.
• Not Chilling Long Enough: Chilling the salad allows the flavors to meld together and prevents it from being too warm and mushy.
• Adding Garnishes Too Early: Garnishes like bacon and green onions will get soggy if added too far in advance. Add them right before serving.

Variations to Make It Your Own

The beauty of this recipe is that it’s so versatile! Feel free to get creative and add your own spin. Here are a few ideas:

• Spicy Potato Salad: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a little heat.
• Jalapeño Popper Potato Salad: Add diced jalapeños and cream cheese for a spicy, creamy twist.
• Mediterranean Potato Salad: Add Kalamata olives, feta cheese, and a lemon-herb vinaigrette for a fresh, vibrant flavor.
• Vegan Potato Salad: Use vegan mayonnaise, sour cream, and bacon alternatives to make a plant-based version.
• Everything Bagel Potato Salad: Sprinkle Everything Bagel seasoning on top right before serving.

How to Store Your Creamy Creation

Proper storage is key to keeping your potato salad fresh and delicious. Here’s what you need to know:

• Refrigerate Promptly: Don’t let your potato salad sit out at room temperature for more than two hours. Bacteria can grow quickly, especially in warm weather.
• Airtight Container: Store the potato salad in an airtight container in the refrigerator. This will prevent it from drying out and absorbing odors from other foods.
• How Long It Lasts: When stored properly, you can store it for up to 3-5 days in the fridge.
• Not Recommended for Freezing: Freezing potato salad can change the texture and make it watery, so it’s best to avoid freezing it.

Frequently Asked Questions (FAQ)

Got questions? I’ve got answers! Here are some common questions about making potato salad:

• Can I make this ahead of time? Absolutely! In fact, I encourage it. The flavors meld together beautifully overnight. Just add the garnishes right before serving.
• Can I use regular bacon instead of turkey bacon? Of course! Use whatever kind of bacon you prefer.
• Can I use a different type of cheese? Sure! Cheddar is my go-to, but you could also use Monterey Jack, Colby Jack, or even a little bit of pepper jack for a kick.
• What if I don’t have buttermilk? You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes, and you’re good to go!
• My potato salad is too thick. What should I do? Add a little more buttermilk or mayonnaise to thin it out.
• My potato salad is too runny. What should I do? Add a little more sour cream or shredded cheese to thicken it up.

Serving Suggestions: The Perfect Pairings

This loaded potato salad is a versatile side dish that pairs well with so many things! Here are a few of my favorite ways to serve it:

• BBQ Classics: Burgers, hot dogs, grilled chicken, ribs – you name it! This potato salad is the perfect complement to any barbecue feast.
• Sandwiches and Wraps: Add a scoop of potato salad to your lunch plate alongside a sandwich or wrap for a satisfying meal.
• Picnics and Potlucks: This is the ultimate picnic and potluck dish. It’s easy to transport, feeds a crowd, and is always a hit.
• Grilled Vegetables: Serve it alongside grilled vegetables like corn on the cob, zucchini, or bell peppers for a complete and balanced meal.
• Fried Chicken: There’s just something about the combination of crispy fried chicken and creamy potato salad that’s simply irresistible.

And there you have it! My creamy loaded potato salad recipe, ready for you to put your own spin on it. I hope you re inspired to get into the kitchen and create something delicious. Cooking is a journey, not a destination, so don’t be afraid to experiment and have fun. Happy cooking, friends!

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Loaded Potato Salad

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 450

This Loaded Potato Salad is a creamy and flavorful twist on a classic side dish, packed with cheese, bacon, and green onions. Perfect for potlucks, barbecues, or a simple weeknight meal.

Ingredients

Main Ingredients

• 4 lbs red potatoes (scrubbed and cubed into 1 inch pieces)
• 2 tbsp knorrs chicken bouillon seasoning

Dressing

• 1/2 cup sour cream
• 1 cup mayonnaise
• ⅔ cup buttermilk
• 1 tsp creole seasoning
• 1 packet ranch seasoning

Toppings

• 2 cups shredded sharp cheddar cheese (divided)
• 10 slices turkey bacon (divided, chopped)
• 1 bunch chopped green onions or chives (divided)

Instructions 

• Boil potatoes in water with chicken bouillon for 20 minutes, until fork-tender. Drain and cool slightly.
• Cook turkey bacon in the oven at 400 degrees F for 20 minutes, until crispy.
• In a bowl, mix sour cream, mayonnaise, buttermilk, creole seasoning, and ranch seasoning.
• Add potatoes, 1 1/2 cups cheese, 8 bacon slices, and 3/4 green onions to the dressing. Fold to combine.
• Cover and refrigerate for at least 1 hour.
• Garnish with bacon, cheese, and green onions before serving. Serve chilled or at room temp!

Notes

For a tangier flavor, add a tablespoon of apple cider vinegar to the dressing.

Calories: 450kcal

Cost: $18

Course: Side Dish

Cuisine: American

Keyword: potato

Nutrition

Calories: 450kcal | Carbohydrates: 30g | Protein: 20g | Fat: 30g | Sodium: 700mg

Hey there, friend! Avery Collins here, from my little kitchen in Portland. Today, I’m beyond excited to share a recipe that’s been making waves – and for good reason! It’s my take on the viral crispy smashed potato salad, and trust me, it’s a game-changer. Forget everything you thought you knew about potato salad; this one is about texture, flavor, and a whole lot of joy.

My journey into cooking started out of necessity, a desperate attempt to feel good again after years of neglecting my well-being. And let me tell you, this recipe embodies everything I’ve learned along the way: simple ingredients, honest flavors, and a process that nourishes both body and soul. So, grab your potatoes, and let’s get smashing!

Why You’ll Love This Crispy Smashed Potato Salad

This isn’t your grandma’s potato salad (though I love her version too!). This crispy smashed potato salad offers a delightful twist on a classic. It’s got the creamy comfort you crave, but with an added layer of crispy, golden-brown goodness that will leave you wanting more.

• Texture Explosion: Creamy, crispy, soft – it’s a party in your mouth!
• Flavor Packed: Fresh herbs, tangy pickles, and a zesty Greek yogurt dressing create a symphony of flavors.
• Easy to Make: Seriously, anyone can make this. It’s forgiving and fun.
• Crowd-Pleaser: Perfect for potlucks, BBQs, or a simple weeknight dinner.
• Healthier Twist: Using Greek yogurt instead of all mayo lightens things up without sacrificing flavor.

This recipe for crispy smashed potato is sure to become a staple in your kitchen. It’s a fun way to enjoy the potatoes and is a modern take on a classic potato salad.

Ingredients

• 1.5 lb baby gold or yellow potatoes, whole and unpeeled (or baby red potatoes)
• 2 Tbsp extra-virgin olive oil
• 2 tsp kosher salt (plus more for salting the water)
• ½ tsp black pepper (more to taste)
• ½ cup dill pickles, finely chopped
• ½ cup red onions, finely chopped
• ¼ cup fresh dill, loosely packed, finely chopped
• ¼ cup fresh parsley, finely chopped
• 1 Tbsp chives, chopped
• ¾ cup Greek yogurt
• 2 Tbsp mayo (I use mayo made with avocado oil or olive oil)
• 3.5 Tbsp lemon juice (1 large lemon)
• 2 cloves garlic, finely minced
• 1 Tbsp Dijon mustard
• ¼ tsp kosher salt (more to taste)
• ¼ tsp black pepper (more to taste)

How to Make Crispy Smashed Potato Salad: Step-by-Step

Ready to get started? Here’s how to bring this amazing salad to life:

1. Boil the Potatoes: Preheat the oven to 425℉ (218°C) and prep a baking sheet with parchment paper sprayed with olive oil spray for easy clean up. Wash your potatoes and bring them to a boil in a large pot of cold water with a generous amount of salt over high heat. Boil the potatoes for 10-15 minutes until they are fork-tender. Then pour off the salted water and dry and cool the potatoes.
2. Smash and Roast: Once the potatoes have cooled to room temperature, add them to the baking tray and smash the potatoes with the bottom of a sturdy water glass or a small bowl in a single layer to give you a larger surface area to work with. Coat the potatoes in olive oil, salt, and pepper. Roast in the oven for 40-50 minutes, until they are crispy. Cooking time will vary depending on your oven. Leave a bit of space between the potatoes on the baking sheet. This will help them to crisp up! You may need to use a second tray depending on the size of the baking sheet you’re using.
3. Make the Dressing: While the potatoes are roasting, add the dressing ingredients to a large bowl and stir to combine. Then add the red onions, chives, dills, parsley, and pickles to the bowl with the dressing.
4. Combine: When the potatoes are done roasting, add them to the large mixing bowl with the other ingredients and stir to combine.

Pro Tips for Perfect Smashed Potatoes

Here are a few tricks I’ve learned to get the crispiest, most flavorful smashed potatoes every time:

• Potato Choice: Baby gold or yellow potatoes work best because they have a creamy texture and hold their shape well. Baby red potatoes are good too!
• Don’t Overcook: You want the potatoes to be fork-tender but not mushy.
• Smash with Confidence: Don’t be afraid to really smash those potatoes! The more surface area, the more crispiness.
• Hot Oven is Key: A high oven temperature is essential for getting that golden-brown crust.
• Don’t Overcrowd the Baking Sheet: Give the potatoes space to breathe so they can crisp up properly.
• Season Generously: Salt and pepper are your friends! Don’t be shy.

These pro tips are here to help you make the best smashed potatoes. This recipe with greek yogurt is not only delicious but also more healthy for you. I hope that you find this recipe to be a fun addition to your recipe book.

Common Mistakes to Avoid

Even though this recipe is easy, here are a few pitfalls to watch out for:

• Under-salting the Water: This is crucial for flavoring the potatoes from the inside out. The water should taste like the ocean.
• Not Drying the Potatoes Enough: Excess moisture will prevent them from getting crispy.
• Using Cold Potatoes: Let the potatoes cool slightly before smashing, but don’t let them get ice-cold.
• Skimping on the Olive Oil: The olive oil helps the potatoes crisp up and adds flavor.
• Overmixing the Salad: Gently fold the potatoes into the dressing to avoid breaking them apart too much.

Variations to Make It Your Own

The beauty of this recipe is that it’s incredibly versatile. Feel free to experiment and make it your own!

• Add Bacon: Crispy bacon bits add a smoky, savory flavor.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
• Go Vegan: Use vegan mayo and a plant-based yogurt alternative.
• Add Cheese: Sprinkle with crumbled feta or goat cheese for a tangy twist.
• Change Up the Herbs: Use different combinations of fresh herbs like rosemary, thyme, or oregano.

To add to this recipe, you can include any of the variations above. It’s important to make it your own!

How to Store Leftover Potato Salad

This potato salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the potatoes may soften slightly as they sit.

Frequently Asked Questions (FAQ)

• Can I make this ahead of time?: You can boil and smash the potatoes ahead of time, but I recommend roasting them and assembling the salad just before serving for the best texture.
• Can I use regular potatoes?: Yes, but baby potatoes work best because they have a naturally creamy texture. You can also use Yukon gold potatoes, cut into smaller pieces.
• Can I freeze this potato salad?: I don’t recommend freezing it, as the texture of the potatoes and dressing will change.
• Is this recipe gluten-free?: Yes, this recipe is naturally gluten-free.
• Can I use sour cream instead of Greek yogurt?: Yes, sour cream can be used as a substitute for Greek yogurt, but the flavor will be slightly different.

Below are the answers to some frequently asked questions. If you have any more questions, please feel free to reach out!

Serving Suggestions

This crispy smashed potato salad is a fantastic side dish for so many meals! Here are a few ideas:

• BBQs: Serve it alongside grilled burgers, hot dogs, or chicken.
• Picnics: Pack it in a cooler for a delicious and easy picnic lunch.
• Weeknight Dinners: Pair it with roasted chicken, grilled salmon, or a veggie burger.
• Potlucks: It’s always a hit at potlucks!

Serve with these dishes for a well-rounded meal. This recipe is great for pot luck dishes healthy!

Final Thoughts from Avery

I truly hope you enjoy this crispy smashed potato salad as much as I do. It’s more than just a recipe; it’s a reminder that healthy eating can be joyful, delicious, and deeply satisfying. Remember, cooking is an act of self-care, so embrace the process, experiment with flavors, and don’t be afraid to make mistakes. And most importantly, savor every bite! Thanks for joining me in my kitchen today. Until next time, happy cooking!

This crispy smashed potato salad is a delicious and easy recipe that’s perfect for any occasion. It’s a healthier and more flavorful twist on classic potato salad, and it’s sure to be a crowd-pleaser. The potatoes provide nutrients like dietary fiber. Fiber to help support gut health. So, give this recipe a try and let me know what you think!

Print Pin

BEST Crispy Smashed Potato Salad (Viral Recipe, Easy)

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 350

This crispy smashed potato salad is an easy and delicious twist on a classic side dish. The potatoes are roasted until golden and crispy, then tossed with a creamy, flavorful dressing.

Ingredients

Potatoes

• 1.5 lb baby gold or yellow potatoes (whole and unpeeled (or baby red potatoes))

Roasting

• 2 Tbsp extra-virgin olive oil
• 2 tsp kosher salt (plus more for salting the water)
• 0.5 tsp black pepper (more to taste)

Dressing

• 0.5 cup dill pickles (finely chopped)
• 0.5 cup red onions (finely chopped)
• 0.25 cup fresh dill (loosely packed, finely chopped)
• 0.25 cup fresh parsley (finely chopped)
• 1 Tbsp chives (chopped)
• 0.75 cup Greek yogurt
• 2 Tbsp mayo (I use mayo made with avocado oil or olive oil)
• 3.5 Tbsp lemon juice ((1 large lemon))
• 2 cloves garlic (finely minced)
• 1 Tbsp Dijon mustard
• 0.25 tsp kosher salt (more to taste)
• 0.25 tsp black pepper (more to taste)

Instructions 

• Preheat oven to 425℉ (218°C). Boil potatoes in salted water until fork-tender, about 10-15 minutes. Drain and cool.
• Smash potatoes on a baking tray, coat with olive oil, salt, and pepper. Roast for 40-50 minutes until crispy.
• While potatoes roast, combine dressing ingredients, red onions, chives, dills, parsley, and pickles in a large bowl.
• Add roasted potatoes to the bowl with the dressing and other ingredients. Stir to combine.
• Hint: leave a bit of space between the potatoes on the baking sheet. This will help them to crisp up! You may need to use a second tray depending on the size of the baking sheet you're using.

Notes

For extra crispy potatoes, don't overcrowd the baking sheet.

Calories: 350kcal

Cost: $12

Course: Side Dish

Cuisine: American

Keyword: potato

Nutrition

Calories: 350kcal | Carbohydrates: 40g | Protein: 8g | Fat: 18g | Sodium: 600mg