Creamy Red Potato Salad

Creamy Potato salad made with red-skinned potatoes, mayo-based dressing, and topped with bacon is one of the best side dishes for BBQs, potlucks etc.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Servings servings

Calories 303kcal

Author Subhasmita

Ingredients

2 pounds red potato
½ cup green onion
2 stalks celery chopped small
3 hard boiled egg
2 teaspoon white wine vinegar
½ teaspoon salt
¼ teaspoon pepper
2 tablespoon oil
⅓ cup Mayo -
¼ cup Sour cream
1 teaspoon dijon mustard
½ teaspoon sugar
½ teaspoon garlic powder
¼ cup milk
5 Bacon strips

Instructions

Clean Red potatoes. If the potatoes are dirty, soaking them water for a while followed by a gentle scrub will make cleaning easy.
Cut potatoes into 1-inch cubes. Keep the skin on, as they are full of fiber, and also add some texture to the salad.
Bring a large pot of water to a boil and add season with salt( the water should taste a little salty) Add cubed potatoes. Cover and cook on medium heat potatoes until fork-tender.
When the potatoes are cooked, drain and add to a big mixing/salad bowl.
While still hot, add olive oil, salt, pepper, and apple cider vinegar to the potatoes. Mix everything well by tossing the bowl vigorously. Edges of the potato cubes will smudge a bit and will make the salad extra creamy.
While potatoes are cooling down, chop celery, green onion, and hard-boiled eggs. Cut bacon strips into bite-size pieces using a kitchen scissor and cook until crispy.
Once the potatoes are completely cooled down, to it add chopped green onion, celery, eggs, mayo, sour cream, dijon mustard, garlic powder, crispy bacon, and milk.
Mix everything well. check for seasoning and add more salt or pepper if required. If the salad still appears dry, add a few more tablespoons of milk or buttermilk.
Serve with more crispy bacon on top.

Video

Nutrition