Description
Creamy baked potato salad combines tender baby potatoes with a rich, velvety dressing, creating a dish that’s perfect for summer gatherings and family feasts. Each bite is a delightful blend of flavors, enhanced by crunchy bacon bits and fresh chives. This crowd-pleaser is versatile enough for any occasion, whether served warm or chilled. Get ready to impress your guests and leave them craving more!
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh chives
- 1/2 cup crispy bacon bits
- 1 cup grated sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Wash and scrub the baby potatoes, then place them in a large pot and cover with water.
- Bring the water to a boil over medium-high heat and cook until fork-tender (15-20 minutes). Drain and let cool slightly.
- In a mixing bowl, combine sour cream, mayonnaise, salt, pepper, and half of the chives. Mix until smooth.
- Dice the cooled potatoes into bite-sized pieces and gently fold them into the dressing along with bacon bits and cheese.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg