Baked Potato Salad with Dill is a delightful twist on the classic potato salad that combines the hearty flavor of baked potatoes with the fresh, tangy notes of dill. Originating from traditional American cookouts and picnics, this dish has evolved into a versatile side that pairs perfectly with a variety of main courses. Whether you’re hosting a summer barbecue or looking for a unique side dish for dinner, this recipe is sure to impress. The combination of sour cream and dill creates a creamy texture that enhances the potatoes’ natural flavor, while the addition of bacon provides a savory crunch that takes this salad to the next level.
Ingredients
Main Ingredients
- 6 medium russet potatoes (about 2 pounds), baked and cooled
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup chopped fresh dill
- 1/4 cup finely chopped red onion
- 1/2 cup chopped celery
- 1/2 cup cooked and crumbled bacon
- Salt and pepper to taste
Optional Add-Ins
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped pickles
- 1/4 cup shredded cheddar cheese
Instructions
Step-by-Step Cooking Instructions
Step 1: Prepare the Potatoes
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, prick them with a fork, and bake for about 45-60 minutes or until tender. Let them cool completely before peeling and cutting into bite-sized pieces.
- Avoid Falling Apart: To prevent the potatoes from falling apart in the salad, ensure they are completely cool before handling and cutting. This keeps the texture firm.
Step 2: Prepare the Dressing
- Mix the Base: In a large mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, and apple cider vinegar. Whisk until smooth.
- Add Seasonings: Stir in the chopped dill, red onion, and celery. Season with salt and pepper to taste.
Step 3: Combine Ingredients
- Mix Gently: Add the cooled, chopped potatoes to the dressing mixture. Gently fold the potatoes into the dressing to coat them evenly without breaking them apart.
- Incorporate Bacon: Add the crumbled bacon and any optional add-ins (hard-boiled eggs, pickles, cheese) and fold them into the salad.
Step 4: Chill and Serve
- Refrigerate: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Serve Cold: Serve the salad cold as a side dish with your favorite main courses.
Tips and Variations
Cooking Tips
- Prevent Dryness: If your potato salad tastes dry, consider adding a bit more mayonnaise or sour cream until you reach your desired consistency.
- Flavor Boost: For an extra flavor boost, try roasting the potatoes with garlic and herbs before adding them to the salad.
Variations
- Old Fashioned Baked Potato Salad with Dill: Substitute half the sour cream with Greek yogurt for a tangier flavor.
- Baked Potato Salad with Dill and Sour Cream: Use only sour cream for a richer, creamier dressing.
- Baked Potato Salad with Dill and Bacon: Add extra bacon for more savory goodness.
- Roast Potato Salad Jamie Oliver Style: Roast the potatoes with olive oil, garlic, and rosemary before adding to the salad for a Jamie Oliver-inspired twist.
- Potato Dill Salad Jamie Oliver Style: Incorporate Jamie Oliver’s signature touches like using whole grain mustard and a splash of lemon juice for added zest.
Nutritional Information
Per Serving (based on 8 servings)
- Calories: 250
- Protein: 6g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 2g
Baked Potato Salad with Dill is a versatile and delicious dish that can elevate any meal. Its creamy texture, enhanced by the fresh taste of dill and the savory crunch of bacon, makes it a favorite among all age groups. Give this easy baked potato salad with dill a try, and don’t forget to share your experience in the comments below. If you enjoyed this recipe, check out more delightful dishes on easycrispyrecipes.com and subscribe to our newsletter for more easy and crispy recipes.