Description
This crispy potato salad is a delightful twist on the classic dish, combining the creaminess of traditional potato salad with a satisfying crunch. It’s perfect for barbecues, picnics, or any gathering!
Ingredients
Scale
- 2 pounds small potatoes (such as baby Yukon Gold or red potatoes)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup crispy bacon, crumbled
- 1/2 cup green onions, chopped
- 1/2 cup celery, diced
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, add the potatoes and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool.
- Once the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size.
- In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
- Add the cooled potatoes to the bowl and gently fold in the dressing until well coated.
- Add in the crispy bacon, green onions, celery, and parsley. Mix gently to combine.
- Chill the potato salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy your crispy potato salad!
Notes
- For extra crunch, consider adding some diced pickles or crunchy bell peppers.
- You can make this salad a day in advance; just hold off on adding the crispy bacon until right before serving.
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 24
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 20
Keywords: crispy potato salad, potato salad recipe, unexpected side dish, easy potato salad, creamy potato salad, bacon potato salad