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–+ servings
Melany

Crispy Bacon and Green Onion Potato Salad is delicious!

This Crispy Potato Salad is a game-changer! Roasted baby potatoes bring the crunch, while a creamy, tangy dressing packed with herbs, garlic, and smoky paprika ties everything together. Perfect served warm or cold for potlucks, BBQs, or an elevated side dish at dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the crispy potatoes:1.5 lbs baby potatoes halved1 tablespoon olive oil1 teaspoon garlic powder1 teaspoon paprikaSalt and pepper, to taste
  • For the creamy dressing:⅓ cup mayonnaise¼ cup sour cream or Greek yogurt1 tablespoon Dijon mustard1 tablespoon apple cider vinegar1 teaspoon honey¼ teaspoon smoked paprika1 small clove garlic mincedSalt and pepper, to taste
  •  
  • Toss-ins:2 tablespoons chopped dill or parsley2 tablespoons chopped red onion or scallions1–2 chopped boiled eggs optional2 tablespoons chopped pickles or relish

Method
 

  1. Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Arrange them cut side down on a baking sheet and roast for 25–30 minutes or until golden and crisp.
  2. While the potatoes roast, prepare the dressing by whisking together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, smoked paprika, minced garlic, salt, and pepper in a large bowl.
  3. Once potatoes are crispy and slightly cooled (about 10 minutes), gently toss them in the dressing.
  4. Fold in chopped herbs, onions, eggs (if using), and pickles or relish.
  5.  
  6. Serve immediately for a warm salad or refrigerate and serve cold.

Notes

Use Greek yogurt for a lighter version.
Optional boiled eggs add protein and richness.
Tastes even better the next day after chilling.
Perfect as a BBQ side, picnic salad, or potluck favorite.

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