WEEKDAYS 1e|12c|p

Loaded Creamy Potato Salad

Daphne Oz
Servings: 6
1 to 30 min
Part 1 of 2

Serve up as a side on your next BBQ!

  • Ingredients
  • step-by-step directions
Loaded Creamy Potato Salad
  • 2 1/2 pounds Baby Yukon Gold Potatoes
  • 1/4 pound Bacon; cooked and crumbled
  • 1/2 cup Mayonnaise
  • 2 tablespoons Whole Grain Mustard
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Sugar
  • 4 Scallions; sliced on a bias
  • Salt and Pepper to taste
  • Place Potatoes in a pot, cover with water, and bring to a boil. Cook Potatoes until fork tender, about 15-20 minutes.
  • Drain Potatoes and slice in half.
  • In a large bowl, whisk together the Bacon, Mayonnaise, Mustard, Vinegar, Sugar, Scallions, and a pinch of Salt and Pepper. Add the Potatoes to the dressing and toss everything to coat. Adjust seasoning to taste before serving.
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