Red Skin Potato Salad
This creamy red skin potato salad with bacon and sour cream is the ultimate summer side dish!
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Servings: 6 servings
Calories: 367kcal
Equipment
- Large pot
- Mesh Strainer
Ingredients
- 3 lbs red skinned potatoes washed and cut into small bite sized pieces
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon yellow mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup celery chopped
- 1 green onion finely sliced
- ¼ cup chopped dill
- 6 slices cooked bacon chopped
Instructions
- Place the prepared potatoes in a large pot covered with cool water and bring to a simmer.
- Simmer for 15-20 minutes or until fork tender. Drain thoroughly and set aside.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, white wine vinegar, mustard, salad and pepper until completely combined.
- Add the potatoes and stir until fully coated.
- Add the celery, green onion, chopped dill and chopped bacon and stir until fully incorporated.
- Cover and allow to chill in the fridge for at least two hours or overnight.
- Serve chilled.
Notes
Start with cold water.
Keep the potatoes at a simmer, not a boil.
Drain the potatoes thoroughly to keep the dressing nice and creamy.
Whisk the dressing ingredients before adding them to the potatoes.
Nutrition
Calories: 367kcal | Carbohydrates: 38g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 27mg | Sodium: 530mg | Potassium: 1149mg | Fiber: 4g | Sugar: 4g | Vitamin A: 362IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 2mg
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