Creamy Potato Salad

Creamy potato salad is a dreamy side dish for any summer BBQ and potluck party. Tender and flaky potato chunks, crunchy bits of fresh celery, and crisp bacon are covered in creamy salad dressing.

Course Salad

Cuisine American, Western

Diet Gluten Free

Keyword BBQ, BBQ salad, creamy potato salad, dill, Potato, potato salad, sour cream, yukon potato

Prep Time 20

Cook Time 10

Chill time 1

Total Time 1 30

Servings people

Calories 301

Author Holly Ford

Ingredients

2.2 lb (1 kg) Yukon potato peeled and diced
2-3 green onion finely chopped
1/2 cup (120 ml) celery finely chopped
2 tbsp fresh dill chopped
3 tbsp sweet relish
4 strips bacon cooked to crisp and chopped

For the dressing

1/2 cup (120 ml) mayonnaise
1/4 cup (60 ml) sour cream
5 tbsp heavy cream or half and half
2 tbsp apple cider vinegar
2 tsp dijon mustard
1 tsp sugar
salt and pepper to taste

Instructions

Cover the potatoes with water in a pot and bring to boil over med-high heat; cook until the potatoes are fork tender. Drain the potato and set aside.
For the dressing, combine all the dressing ingredients in a small bowl; mix well.
In a large bowl, combine the potatoes, celery, green onion, dill, and the relish. Pour the dressing over the salad and toss gently with a spoon to coat evenly.
Chill the salad in the fridge for at least 1 hour. Sprinkle the bacon on top when you serve. You can store the salad in the fridge up to 5 days in the fridge.

Nutrition