Potato Salad Stir Ins Ii
Elevate your classic side dish game with "Potato Salad Stir Ins II," a creamy, flavor-packed recipe that transforms traditional potato salad into a mouthwatering masterpiece. Made with tender Yukon Gold potatoes, a tangy dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, and studded with irresistible mix-ins like crispy bacon, chopped hard-boiled eggs, crunchy celery, and zesty pickles, this dish offers a perfect balance of textures and bold flavors. Finely chopped red onion and fresh parsley add freshness, while a hint of optional paprika makes for a vibrant finishing touch. Perfect for barbecues, picnics, or family dinners, this easy-to-make potato salad is prepped in just 20 minutes and chilled for an hour to let the flavors meld into a truly unforgettable side dish. Whether paired with grilled favorites or enjoyed on its own, this creamy potato salad is guaranteed to become your new go-to recipe.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 cup Celery, diced
- 0.5 cup Red onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 3 large Hard-boiled eggs, chopped
- 4 slices Bacon, cooked and crumbled
- 0.5 cup Pickles, diced
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Peel the Yukon Gold potatoes and cut them into 1-inch chunks.
Place the potato chunks in a large pot and cover with cold water. Add 1 teaspoon of salt to the pot.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes, until they are tender when pierced with a fork.
Drain the potatoes and let them cool slightly. Once cool enough to handle, transfer the potatoes to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth. Set the dressing aside.
Add the diced celery, chopped red onion, and fresh parsley to the bowl with the potatoes.
Gently fold in the hard-boiled eggs, crumbled bacon, and diced pickles.
Pour the dressing over the potato mixture and stir gently to coat everything evenly. Be careful not to mash the potatoes too much.
Season the salad with black pepper to taste. Adjust salt if needed.
If desired, sprinkle paprika on top for garnish before serving.
Chill the potato salad in the refrigerator for at least 1 hour to allow the flavors to meld.
Serve the potato salad cold as a side dish for barbecues, picnics, or any meal.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.0 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
