Crispy Bacon Potato Salad

Welcome to the ultimate guide for crafting a truly exceptional Potato Salad with Bacon! This isn’t just any side dish; it’s a mouthwatering, irresistible creation that elevates the classic potato salad to new heights. Imagine tender, perfectly cooked potatoes mingling with a rich, creamy dressing, highlighted by savory, smoky, and irresistibly crispy bacon bits. Whether you’re planning a lively summer BBQ, a cozy family picnic, or simply craving a comforting dish, this bacon potato salad recipe is guaranteed to be a crowd-pleaser and leave everyone asking for more. Its unique blend of textures and flavors makes it a standout addition to any meal, promising a delightful culinary experience that combines traditional comfort with an exciting smoky twist.

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Why You Will Love This Bacon Potato Salad Recipe

This potato salad recipe isn’t just another side dish; it’s a flavorful experience designed to delight your taste buds and impress your guests. Here’s why you’ll absolutely adore adding bacon to your next potato salad:

• Unforgettable Flavor Enhancement: The star of this dish, bacon, infuses the potato salad with a profound depth of flavor. Its savory, salty, and undeniably smoky notes transform a classic into something extraordinary, adding layers of complexity that a traditional recipe simply can’t match. It’s the secret ingredient that turns good into gourmet.
• Dynamic Texture Contrast: One of the most appealing aspects of this salad is the delightful interplay of textures. The tender, creamy potatoes provide a smooth foundation, while the perfectly crispy bacon bits introduce a welcome crunch in every bite. This textural contrast makes each spoonful more interesting and keeps you coming back for more.
• Perfect Salinity Balance: Bacon naturally brings a fantastic salty element to the dish, which expertly enhances the overall seasoning of the potato salad. This natural saltiness helps to balance the creaminess of the dressing and the earthy flavors of the potatoes, creating a harmonious and well-rounded taste profile without needing excessive added salt.
• Guaranteed Crowd-Pleaser: Let’s face it, most people love bacon! Incorporating this beloved ingredient into a familiar dish like potato salad makes it exceptionally appealing to a wide range of palates. It’s a surefire hit at any gathering, from casual backyard barbecues to festive holiday potlucks, ensuring your dish is one of the first to disappear.

Choosing the Best Bacon for Your Potato Salad

The type of bacon you choose can significantly impact the final flavor and texture of your potato salad. While you should always opt for your favorite, there are a few considerations to help you achieve the best results.

For a robust, meaty presence, **thick-cut bacon** is an excellent choice. When cooked and crumbled, it produces substantial chunks that stand out in the salad, offering a satisfying chew and a burst of smoky flavor with each bite. If you prefer a lighter option, **turkey bacon** can be a suitable substitute, offering a similar savory note with less fat. Regardless of your choice, the key is to cook the bacon until it’s perfectly crispy. This crispiness is crucial for creating that delightful textural contrast against the soft potatoes and creamy dressing. Whether you bake it, fry it, or even air fry it, ensure it’s rendered golden brown and shatteringly crisp before crumbling and incorporating it into your salad.

Selecting the Right Potatoes for Potato Salad

The choice of potatoes is fundamental to the texture of your potato salad. Different varieties offer distinct characteristics that will influence the final consistency of your dish.

For a traditional, soft, and comforting Southern-style potato salad, Russet potatoes are often the preferred choice. These starchy potatoes break down easily when cooked, creating a wonderfully soft, almost crumbly texture that absorbs the creamy dressing beautifully. Their tendency to fall apart slightly contributes to a classic, hearty consistency that many love. This is my personal preference for this recipe.

However, if you’re aiming for a potato salad with a firmer, more intact potato texture, varieties that hold their shape better after cooking are ideal. Consider these excellent options:

• Yukon Gold: These potatoes are celebrated for their creamy, slightly sweet flesh and distinctive golden hue. They boast a smooth, buttery texture and, most importantly, maintain their shape exceptionally well after boiling, making them perfect for a potato salad where you want distinct potato chunks.
• Red Potatoes: Easily identifiable by their thin red skin and slightly waxy texture, red potatoes are renowned for their firmness. They resist breaking down during cooking, ensuring that your salad has perfectly shaped potato pieces that don’t become mushy. Their thin skin also adds a nice textural element if left unpeeled.
• Fingerling Potatoes: These small, elongated potatoes come in an array of colors and offer a delightful creamy texture. They are particularly good at holding their shape, and their unique appearance can add an interesting visual appeal to your potato salad, making it even more gourmet.

To Peel or Not to Peel: A Potato Salad Dilemma

The decision to peel your potatoes for potato salad is largely a matter of personal preference, and both approaches offer distinct advantages in terms of texture, appearance, and taste. Understanding these differences can help you decide what’s best for your specific dish.

If you choose to leave the skin on, it’s absolutely crucial to wash the potatoes thoroughly under cool running water to remove any dirt or debris. A stiff brush can be very helpful here.

• Texture Considerations: Potato skins introduce a slightly chewy and rustic texture to the salad. If you enjoy this added bite and a more “homestyle” feel, leaving the skins on is a great option. Conversely, if your preference is for a silkier, uniformly creamy, and softer texture, peeling the potatoes will achieve that desired smooth consistency.
• Aesthetic Appeal: Peeled potatoes generally lend a cleaner, more refined, and visually consistent appearance to the salad, as all pieces will be uniformly colored. If presentation is a key factor, particularly for a more elegant spread, peeling is often recommended. Leaving the skins on, especially with red or fingerling potatoes, can offer a charming, rustic look that many also appreciate.
• Impact on Taste: Potato skins contribute a subtle earthy and sometimes slightly nutty flavor to the overall profile of the salad. For those who enjoy these nuanced flavors, keeping the skin can enhance the depth of taste. If you prefer a milder, purer potato flavor that allows the dressing and other ingredients to shine more prominently, then peeling the potatoes would be a better choice.

How to Perfectly Prep and Boil Potatoes for Salad

Achieving perfectly cooked potatoes is key to a great potato salad. Overcooked potatoes can turn mushy, while undercooked ones will be too firm. Follow these steps for ideal results:

1. Clean Your Potatoes: Begin by thoroughly washing the potatoes under cool running water. Use a vegetable brush to scrub away any dirt or debris, especially if you plan to leave the skins on.
2. To Peel or Not to Peel: Decide whether you want to peel your potatoes. If peeling, use a sharp vegetable peeler to remove the skin. This is optional and depends on your preference for texture and appearance.
3. Dice for Even Cooking: Cut the potatoes into roughly equal-sized pieces, ideally 1 to 1 ½ inch cubes. Uniformity in size is crucial to ensure all pieces cook evenly. Smaller pieces will cook faster and can become mushy if mixed with larger, still-hard pieces.
4. Prepare for Boiling: Transfer the diced potatoes to a large pot. Add enough cold water to fully cover the potatoes by at least an inch. Adding cold water at the start helps the potatoes cook more evenly as the water heats up. Stir in about ¼ teaspoon of salt into the water; this seasons the potatoes from the inside out.
5. Boil to Tender Perfection: Place the pot on the stove over medium-high heat. Cover the pot with a lid and bring the water to a rolling boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. This prevents the potatoes from breaking apart too vigorously. Let them simmer for approximately 8 to 15 minutes.
6. Check for Doneness: The cooking time will vary depending on the potato type and size. To check for doneness, carefully insert a fork or a small knife into a potato piece. It should slide in easily with minimal resistance, indicating they are fork-tender. Avoid overcooking, which leads to waterlogged, mushy potatoes.
7. Drain and Cool Completely: Once cooked, immediately and carefully pour the potatoes into a colander to drain off all the hot water. This step is critical. Allow the potatoes to cool completely, ideally for at least 30 minutes to an hour, or even spread them out on a baking sheet to speed up the process. Cooling helps them firm up and reduces excess moisture, which is vital for preventing a watery potato salad.

Achieving Perfectly Boiled Eggs for Your Salad

Hard-boiled eggs are a classic addition to potato salad, adding creaminess, flavor, and extra protein. While methods like the Air Fryer Boiled Eggs or Instant Pot Boiled Eggs offer foolproof results, here’s how to cook them perfectly on the stovetop:

1. Arranging the Eggs: Gently place your eggs in a single layer at the bottom of a saucepan. Ensure they have enough space and aren’t cramped, which can lead to cracking during cooking.
2. Adding Water: Pour enough cold water into the saucepan to cover the eggs by about one inch. Starting with cold water helps prevent cracking and ensures even cooking.
3. Bringing to a Boil: Place the saucepan on the stove over medium-high heat. Bring the water to a gentle, rolling boil.
4. Simmering for Doneness: Once the water reaches a boil, reduce the heat to low or medium-low to maintain a gentle simmer. A vigorous boil can cause eggs to jostle and crack their shells.
5. Timing is Everything: Set a timer based on your desired doneness:
   • Soft-boiled eggs: Cook for 4 to 6 minutes (runny yolk, firm whites).
   • Medium-boiled eggs: Cook for 8 to 10 minutes (jammy yolk, firm whites).
   • Hard-boiled eggs: Cook for 12 to 14 minutes (fully firm yolk and whites). For potato salad, hard-boiled is typically preferred.
6. Prepare an Ice Bath: While the eggs are cooking, fill a large bowl with ice water. This ice bath is essential for stopping the cooking process immediately and making the eggs much easier to peel.
7. Cooling the Eggs: As soon as the timer goes off, carefully transfer the cooked eggs from the hot saucepan into the prepared ice bath using a slotted spoon. Let them sit in the ice bath for at least 5-10 minutes, or until they are completely cool to the touch.
8. Peeling: Once cooled, gently tap each egg on a hard surface to crack the shell all around. Roll the egg between your hands to loosen the shell further, then peel under cool running water or in the ice bath for easier removal. Dice them once peeled and cooled.

Assembling Your Delicious Bacon Potato Salad

Bringing all the components together is the final, exciting step in creating your delectable bacon potato salad. This simple process ensures all the flavors meld beautifully into a cohesive and satisfying dish.

1. Combine Ingredients: In a large mixing bowl, gently add your cooled, cooked potatoes, crispy crumbled bacon, diced hard-boiled eggs, mayonnaise, yellow mustard, pickle relish, and finely chopped onions.
2. Season Thoughtfully: Sprinkle in all your chosen spices, including paprika and any optional ranch seasoning blend. Add salt and freshly ground black pepper to taste. Remember to start with a modest amount of salt and pepper, as the bacon contributes significant salinity. You can always add more later after tasting.
3. Gentle Mixing: Using a large spatula or spoon, carefully fold all the ingredients together until they are well combined. Be gentle to avoid mashing the potatoes excessively, especially if you prefer distinct chunks. Ensure the dressing evenly coats all the potatoes and other components.
4. Chill for Flavor Development: Once mixed, cover the bowl tightly with plastic wrap and refrigerate the potato salad for at least 1-2 hours. Chilling allows the flavors to meld and deepen, resulting in a much more delicious and harmonious salad. It also helps the dressing to set and prevents the salad from becoming watery. Serve chilled and enjoy!

For detailed measurements and full step-by-step instructions, please refer to the comprehensive recipe card located at the bottom of this post.

Mastering the Seasoning for Your Bacon Potato Salad

Seasoning is where the magic happens, transforming simple ingredients into a symphony of flavors. For this bacon-infused potato salad, we’re taking a delightful twist on tradition, leaning into complementary savory notes.

While classic potato salad often relies on yellow mustard, pickle relish, and a touch of paprika for its signature taste, the addition of bacon opens up exciting new possibilities. I particularly love using my Homemade Ranch Seasoning in this recipe. The herby, garlicky, and tangy profile of ranch beautifully complements the smoky bacon, creating a harmonious and incredibly addictive flavor that stands out from a conventional potato salad.

If you’re aiming for a flavor profile closer to a BLT sandwich – focusing on the bacon, lettuce (implied freshness), and tomato (maybe a hint of acid) – you might consider omitting the mustard or using it sparingly. However, I find that a touch of mustard still provides a pleasant tang that cuts through the richness.

My homemade ranch seasoning blend typically includes:

• Chives (Dried or Fresh): Adds a delicate oniony freshness.
• Dried Dill: Contributes a bright, slightly grassy, and distinctive flavor that is quintessential to ranch.
• Onion Powder: Provides a concentrated, sweet onion flavor without the texture of fresh onions.
• Garlic Powder: Offers a warm, savory garlic note that is a cornerstone of any good ranch.
• Salt and Pepper: These foundational seasonings are always adjusted to taste, ensuring the perfect balance of flavors.

Feel free to adjust these seasonings to your preference. A pinch of cayenne pepper can also add a subtle heat if you like a little kick, while a dash of celery seed can enhance that classic deli salad flavor.

Can You Make Potato Salad Without Eggs? Absolutely!

Yes, you can absolutely make this potato salad without eggs. If you or your guests have an egg allergy, a preference against eggs, or simply want a lighter version, omitting the hard-boiled eggs is an incredibly easy substitution that won’t compromise the overall deliciousness of the dish. The bacon, creamy dressing, and other seasonings provide plenty of flavor and texture to ensure the salad remains robust and satisfying. Keep in mind that eggs do contribute to the creaminess and act as a binder, so the texture might be slightly different, but still equally enjoyable. If you choose to leave them out, you might consider adding a touch more mayonnaise or another creamy ingredient to maintain a similar consistency.

Mayonnaise Alternatives for Your Potato Salad

While mayonnaise provides the classic creamy base for potato salad, you can easily substitute it with other ingredients to alter the flavor profile or dietary considerations. The key is to use an equal amount of your chosen alternative.

A popular and excellent substitute is **sour cream**. It offers a tangy, rich creaminess that can add a delightful zest to the salad, complementing the smoky bacon beautifully. Another fantastic option is **plain Greek yogurt**. It provides a similar tangy flavor with a lighter, slightly thicker texture and offers a protein boost, making for a healthier alternative without sacrificing creaminess. Both sour cream and Greek yogurt will yield a delicious and refreshing potato salad with a slightly different, but equally appealing, character.

For those looking for a plant-based option, vegan mayonnaise alternatives are widely available and can be used cup-for-cup. You could also experiment with a blend of mayo and one of these alternatives to achieve a customized flavor and texture that perfectly suits your palate.

Troubleshooting: Preventing Watery Potato Salad

Nobody wants a watery potato salad. It can dilute the flavor and ruin the texture. Here’s how to prevent this common issue and ensure your salad remains perfectly creamy:

• Cook the Potatoes Just Right: The most crucial step is to cook your potatoes until they are tender, but not overcooked. Overcooking causes potatoes to absorb too much water, making them waterlogged and mushy, which then releases excess moisture into your dressing. Aim for fork-tender; a fork or knife should slide in easily without the potato crumbling apart.
• Cool Potatoes Completely: After cooking, thoroughly drain the potatoes and let them cool completely before adding any other ingredients, especially the dressing. Warm potatoes will cause the mayonnaise or creamy dressing to thin out and separate, leading to a watery consistency. Cooling helps the potatoes firm up and release any residual steam and moisture.
• Drain Excess Liquid: If you notice any liquid accumulating at the bottom of your mixing bowl after combining ingredients, carefully drain it off before serving or storing. This could be residual moisture from the potatoes or vegetables like onions or celery.
• Refrigerate Thoroughly: Potato salad is best served chilled, and for good reason. Cold temperatures help the dressing thicken and solidify any remaining liquid, firming up the salad’s texture and preventing it from becoming thin and runny. Aim for at least 1-2 hours of chilling time.
• The Role of Eggs: There’s a practical reason why many traditional potato salad recipes include hard-boiled eggs. Eggs are naturally absorbent and can help soak up any excess moisture that might otherwise make the salad watery. If you plan to omit eggs, be extra diligent with the other steps, particularly cooling the potatoes and ensuring they are well-drained. You might also consider adding a touch of finely grated cheese, which can also help absorb moisture.

Creative Substitutions and Delicious Add-ins for Potato Salad

One of the joys of potato salad is its versatility. Once you have the basic recipe down, feel free to get creative with additional ingredients to customize the flavors and textures to your liking. Here are some fantastic ideas for substitutions and add-ins:

• Fresh Herbs: Elevate the freshness of your salad with chopped fresh herbs. Parsley, dill, chives, basil, or cilantro can add vibrant color and an aromatic burst of flavor.
• Pickles and Tang: For an extra tangy kick and delightful crunch, incorporate diced pickles or cornichons. A bit of pickle juice or a splash of apple cider vinegar can also brighten the dressing.
• Onion Varieties: Finely chopped red onions offer a sharper, slightly sweet flavor and a beautiful color. Alternatively, green onions (scallions) provide a milder, fresh onion taste, while sweet onions are less pungent.
• Celery for Crunch: Thinly sliced celery is a classic addition that provides a refreshing crunch and subtle peppery note, balancing the richness of the dressing.
• Colorful Bell Peppers: Diced bell peppers (red, green, or yellow) not only add a pop of color but also a subtle sweetness and a refreshing, crisp texture.
• Citrus Brightness: A squeeze of freshly squeezed lemon juice can brighten all the flavors in the salad, adding a zesty finish that cuts through the richness.
• Vinegar Variations: Experiment with different types of vinegar to impart unique flavors. Apple cider vinegar offers a fruity tang, white wine vinegar is crisp, and balsamic vinegar provides a richer, sweeter depth.
• Spicy Kick: If you enjoy a bit of heat, a pinch of cayenne pepper, a dash of hot sauce, or finely diced jalapeños can elevate the flavor profile.
• Nutty Crunch: For an unexpected textural element and nutty flavor, consider adding chopped nuts like walnuts, pecans, or almonds. Toasting them briefly enhances their flavor.
• Cheesy Goodness: Incorporate crumbled feta cheese for a salty tang, grated cheddar for a familiar savory note, or small cubes of mozzarella for a mild, creamy addition.
• Creamy Avocado: Sliced or diced avocado can contribute a wonderfully creamy and buttery texture, along with healthy fats. Add it just before serving to prevent browning.
• Peppery Radishes: Thinly sliced radishes offer a peppery bite and a refreshing crispness, adding an interesting layer of flavor and texture.
• Sweet Corn: Fresh, frozen (thawed), or even grilled corn kernels provide a burst of sweetness and a satisfying crunch, especially in summer.
• Briny Olives: Sliced black or Kalamata olives can introduce a briny, savory flavor that pairs surprisingly well with the smoky bacon.

Preparing Potato Salad with Bacon in Advance

Potato salad is one of those dishes that often tastes even better the next day, once all the flavors have had ample time to meld and deepen. This makes it an excellent choice for meal prepping or preparing ahead of a party.

You can certainly make this Potato Salad with Bacon in advance. Once prepared, transfer it to an airtight container and store it in the refrigerator. It will typically maintain its best quality for **3-4 days** when properly stored. However, many find that potato salad reaches its peak flavor around **1-2 days** after being made, as the potatoes fully absorb the dressing and seasonings. If you’re planning for a special event, aim to prepare it the day before or the morning of the event for optimal taste and texture. Always ensure it’s kept well-chilled, especially during transport or serving at outdoor gatherings, to maintain freshness and food safety.

Can You Freeze Potato Salad with Bacon?

Unfortunately, freezing potato salad, especially one made with a creamy, mayonnaise-based dressing, is generally not recommended. The primary reason is that the texture and quality of the mayonnaise (or sour cream/yogurt) will significantly degrade upon freezing and thawing. The emulsions in these creamy dressings tend to separate, resulting in a watery, oily, or curdled consistency that can be quite unappetizing.

Furthermore, freezing and thawing can also negatively impact the texture of the potatoes, causing them to become mushy or grainy. Other ingredients like fresh herbs might also lose their vibrant flavor and crispness. To preserve the delicious taste and creamy texture of your Bacon Potato Salad, it’s best to enjoy it fresh within 3-4 days of preparation rather than attempting to freeze it for later.

Perfect Pairings: What to Serve with Bacon Potato Salad

This savory Bacon Potato Salad is incredibly versatile and pairs wonderfully with a variety of classic American dishes, especially those often served at barbecues and gatherings. Its rich and smoky profile complements grilled meats and other hearty fare beautifully, making it an ideal side dish. Here are some fantastic recipes that would be perfect alongside your potato salad:

• How to Grill Ribs: The smoky flavors of tender grilled ribs and bacon potato salad are a match made in heaven.
• Smoked Chicken Wings: Crisp, smoky wings find their ideal companion in this creamy, savory salad.
• How to Grill Burgers: A juicy burger and a side of bacon potato salad create the ultimate comfort meal.
• How to Grill Chicken Wings: Whether smoked or grilled, chicken wings are a fantastic pairing for this hearty side.

Explore More Delicious Salad Recipes

If you’re a fan of creamy, flavorful salads, you’re in luck! I have a collection of other fantastic recipes that are perfect for any occasion. From classic Southern comfort to fresh pasta salads, there’s something for everyone to enjoy:

• Soul Food Potato Salad: A soulful take on the classic, rich with flavor and tradition.
• Southern Macaroni Salad: Another creamy, comforting staple perfect for potlucks and picnics.
• Bow Tie Pasta Salad with Italian Dressing: A light and refreshing pasta salad tossed in a zesty Italian dressing.
• Broccoli Salad with Bacon and Cheese: A crunchy, sweet, and savory salad featuring fresh broccoli, crispy bacon, and cheddar cheese.
• Bacon Ranch Pasta Salad: Combining two favorites, this pasta salad is loaded with bacon and a creamy ranch dressing.

Potato Salad with Bacon

By Brandi Crawford

This Potato Salad with Bacon is mouthwatering and irresistible! Perfect for any summer BBQ or picnic, this dish takes the classic potato salad to the next level with crispy bacon bits mixed in. With a creamy dressing and a hint of smoky goodness, this salad is sure to be a crowd-pleaser.

★★★★★

5 from 5 votes

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Prep Time

15 minutes
mins

Cook Time

20 minutes
mins

Chill

2 hours
hrs

Total Time

2 hours
hrs
35 minutes
mins

Course
dinner, lunch

Cuisine
American

Servings

10
servings

Calories

186
kcal

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Ingredients

Servings: 10

• 2
  pounds
  potatoes
  (Peeled and diced into 1 ½ inch cubes. See notes for the types you can use.)
• 5
  slices
  bacon
  (Cooked and crumbled)
• 3-4
  hard boiled eggs
  (Diced and chopped.)
• 1
  cup
  mayo
• ½
  cup
  chopped onions
  (I used red onions. Use your preferred type.)
• ¼
  cup
  pickle relish
• 1
  tablespoon
  yellow mustard
• salt and pepper to taste
• 1
  teaspoon
  paprika
  (I use smoked paprika for smoky flavor.)

Optional Ranch Seasoning (You can also use store-bought seasoning if you wish.)

• 1
  teaspoon
  fresh or dried chives
• 1
  teaspoon
  fresh or dried dill
• 1
  teaspoon
  onion powder
• 1
  teaspoon
  garlic powder

Instructions

1. Wash the potatoes under cool running water to remove any dirt or debris. If desired, peel the potatoes using a vegetable peeler.
2. Cut the potatoes into roughly equal-sized pieces to ensure even cooking.
3. Transfer the cut potatoes to a large pot and add enough water to cover them. Add ¼ teaspoon of salt to the water. Place the pot on the stove over medium-high heat. Cover the pot with a lid and bring the water to a boil. Reduce the heat to medium-low to maintain a gentle simmer.
4. Let the potatoes simmer for about 8 to 15 minutes or until they are fork-tender. The cook time may vary depending on the size and type of potatoes, so check for doneness by inserting a fork or knife into a potato piece. It should slide in easily without resistance.
5. Once cooked, drain the water from the potatoes. You can use a strainer or a slotted spoon to gather them. Place the potatoes in a bowl to cool. Cooling is important. If you don’t allow them to cool, the potato salad will be watery.
6. To the bowl, add the bacon, diced eggs, mayo, mustard, relish, onions, all of the spices, and salt and pepper. Taste repeatedly. You may need to add additional salt and pepper. I like to add the mustard last and adjust it to suit to taste.

   (If you prefer sweet potato salad, add a little more relish and maybe sweetener or sugar.)

7. Stir to combine.
8. Cover and chill for at least an hour to two hours before serving.

Notes

• The type of potatoes you use will vary based on your texture preference for the dish. Southern classic potato salad is often made with Russet potatoes because they have a lot of starch and will produce a soft texture. Russet potatoes will also break apart a little bit once they are cooked. We like this about them. I use Russet.
• If you’re looking for potatoes with a firm texture that will keep their shape once they are cooked, consider Yukon gold, red potatoes, or fingerling.
• When you slice the potatoes, they need to be equal in size. Otherwise, smaller potatoes will cook faster and result in mushy potatoes.
• If the potato salad is watery, you didn’t allow the potatoes to cool long enough prior to combining the dressing. You must drain them well and allow them to cool after boiling, or they were cooked too long and became waterlogged.
• You can omit the eggs if you wish.
• You can substitute sour cream or plain Greek yogurt for mayo.
• You can double the recipe. If you don’t have a large pot, you may consider boiling the potatoes in batches.
• This is a dish that you will want to add your ingredients (especially the spices) a little bit at a time, and then taste repeatedly to determine if it needs a little bit of anything else. Always adjust the recipe to suit your taste.

Nutrition

Serving:
1
serving


Calories:
186
kcal


Carbohydrates:
21
g


Protein:
6
g


Fat:
9
g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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