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.
Servings 4 Servings
- 500 grams Potato Cut into cubes
- 2 tablespoon Olive Oil
- salt and pepper to taste.
- 1 Onion Chopped
- 1 cup Cooked Bacon
- 1/4 cup Chive
- 1/2 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: 100grams | Calories: 262kcal | Carbohydrates: 4g | Protein: 11g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 509mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg