Not Your Grandma’s Potato Salad
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.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 15g | Fat: 20g | Sodium: 400mg