Print
Roasted Potato Salad
Crispy Roasted potatoes, onion, bacon, chive tossed in a Creamy Sour cream dressing is a twist to classic old potato salad. It is perfect to serve as a side dish in BBQ or to take to a picnic.
Course Side Dish
Cuisine American
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Servings 4 Servings
Calories 262 kcal
500 grams Potato Cut into cubes 2 tablespoon Olive Oil salt and pepper to taste. 1 Onion Chopped 1 cup Cooked Bacon ¼ cup Chive ½ cup Sour Cream 1 teaspoon English Mustard
Pre-heat oven to 400 degrees F.
Toss cubed potatoes in olive oil, salt and pepper. Bake at 400F for 20-23 minutes. The potatoes should be nice and tender with a crispy outside.
Let the baked potatoes cool down a bit.
In a big bowl add roasted potatoes, chopped onion, bacon, chive, sour cream, English mustard. salt and pepper to taste.
Toss everything well. Let it sit for a couple of hours before serving.
** Refer notes for variations.
For more rich version, substitute half of the sour cream with Mayo.
You can also add 2 chopped boiled egg to the salad.
Serving: 100 grams | Calories: 262 kcal | Carbohydrates: 4 g | Protein: 11 g | Fat: 23 g | Saturated Fat: 8 g | Cholesterol: 43 mg | Sodium: 509 mg | Potassium: 223 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 288 IU | Vitamin C: 4 mg | Calcium: 41 mg | Iron: 1 mg