Enjoy the perfect combination of creamy and crunchy textures in this mouthwatering and tangy baked potato salad. It features tender baked potatoes, crisp bacon bits, diced green onions, and a creamy dressing flavored with tangy mustard and dill. This recipe is a perfect side dish for barbecues, picnics, or any casual gathering. It will surely be a hit with family and friends!
Ingredients
- 4 large potatoes
- 6 slices bacon
- 1/2 cup diced green onions
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons white vinegar
- 1 teaspoon dried dill
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes and pierce them with a fork several times. Place them on a baking sheet and bake for about 45 minutes, or until tender when pierced with a fork.
- While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon into small pieces.
- In a large mixing bowl, combine the diced green onions, mayonnaise, dijon mustard, white vinegar, dried dill, salt, and pepper. Mix until well combined.
- Once the potatoes are cooked and cool enough to handle, cut them into bite-sized chunks and add them to the mixing bowl with the dressing. Mix gently until the potatoes are evenly coated with the dressing.
- Add the crumbled bacon to the potato mixture and gently fold it in.
- Refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
- Serve chilled and enjoy!
