Last month we hosted a “help us build our backyard fence in exchange for a delicious BBQ” party. Thankfully, we had some wonderful friends who joined us and at the end of a long day we circled around the kitchen table for a delicious spread of summer favorites.
The star of the show was this picnic perfect baked potato salad! Seriously, we gobbled up so much of it and I couldn’t wait to have a helping for my leftover lunch the next day. It’s 10x better than regular potato salad!
- 2 pounds of Yukon gold potatoes (washed, peeled, and diced in bite-size pieces)
- 1/2 teaspoon + 1/2 teaspoon pink sea salt
- 1/2 cup mayo
- 1 cup sour cream
- 1/2 teaspoon black pepper
2 tablespoons dried chives
- 1 cup cheddar cheese, grated (reserve a little for garnish)
- 10 pieces of bacon, cooked and chopped
In a large stock pot boil potatoes with 1/2 teaspoon salt for 10-12 minutes. Before draining check with a fork for doneness. Once cooked, drain and lay out flat on a cookie sheet so they can quickly cool to room temperature.
In a large mixing bowl blend mayo, sour cream, remaining salt, pepper, chives, and cheese. Toss cooled potatoes in creamy mixture. Refrigerate for a minimum of 3 hours. Upon serving top with chopped bacon and reserved cheese.
Enjoy as a meal (it’s pretty much a chilled baked potato with all the fixings!) or as a picnic perfect side dish.