Warm weather means more salads, picnics and barbecues. YAY!! This showstopper potato salad comes together quickly. And who doesn’t love bacon!? This salad is creamy and the roasted potatoes are a new a fresh take on the old boiled potato salad. I can guarantee this potato salad will be a showstopper no matter who you are serving it to this summer.
Showstopper Potato Salad
Ingredients:
- 2-3c mini potatoes, halved
- 1tbsp olive oil
- 1tsp each salt and pepper
- 1tsp paprika
- 1tsp dill
- 1/4c mayo
- 1/4c sour cream
- 1/4c bacon bits
- 1/4c red onions, finely diced
- 1/4c kernel corn, cooked
- 1/4c shredded cheddar cheese
Directions:
1. Preheat oven to 425 degrees.
2. Arrange cut potatoes on a baking sheet and drizzle with olive oil. Toss with salt and pepper. Bake for 20 minutes, turning halfway.
3. Mix remaining incredible in a mixing bowl. Add potatoes and toss to coat.
4. Serve warm or refrigerate until your next BBQ. (Keeps in airtight container for approx. 1 week.)
Try the recipe and let me know what you think:) Comment below.
