How many of you are familiar with the typical barbecue-accompanying yellow potato salad with egg, pickles and/or olives and the almost obligatory overcooked potato cubes? I know I have! It comes down to the point of buying a store bought potato salad, and it becomes a mundane practice for the sake of convenience (or in some cases, laziness). I get so bored with the same ol' potato salad. Let's me a little more unique and make a dish that will be the talk of your next get-together. Trust me, I make this potato salad and its quite the conversational piece! Not to mention, since then I've had more than a handful of fans and friends ask me for this recipe. You can now make my delicious creation at home!
Cara's Creamy Red Potato Salad (for my published version of this recipe using Tillamook dairy products, click here)
- 2 lbs red potatoes
- 2 tbsp fresh dill, chopped
- 1/2 cup red onion, chopped
- 1 tsp spicy brown mustard or Dijon
- 1 tsp rice vinegar
- 1/2 cup plain yogurt (NOT vanilla)
- 1/4 cup mayo
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon fresh ground Pepper
- 3/4 cup cooked & crumbled bacon
Rinse and cut potatoes into about 1 inch cubes, place in a large pot of water and boil over high heat for about 15-20 minutes, or until tender. Test the potatoes by piercing them with a fork. If they have little resistance, then they are ready. Drain potatoes and allow to cool completely. While cooling, you can assemble the dressing. Whisk all ingredients (except dill, bacon and onion) until you get a creamy, uniform texture. Stir in the bacon, onion, and fresh dill. When potatoes have cooled, gently toss the potatoes in the dressing and serve.
Think outside the plastic tub and make a dish that will really impress your friends and family. You'll be impressed too when you receive the outstanding reaction to your creation. If you have any leftovers (and that's a big if), you can always refrigerate the potato salad, and let the flavors continue to marry. It'll taste even better a day later! Remember: crowd pleasing dishes shouldn't be so complicated.
Cara's Creamy Red Potato Salad (for my published version of this recipe using Tillamook dairy products, click here)
- 2 lbs red potatoes
- 2 tbsp fresh dill, chopped
- 1/2 cup red onion, chopped
- 1 tsp spicy brown mustard or Dijon
- 1 tsp rice vinegar
- 1/2 cup plain yogurt (NOT vanilla)
- 1/4 cup mayo
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon fresh ground Pepper
- 3/4 cup cooked & crumbled bacon
Rinse and cut potatoes into about 1 inch cubes, place in a large pot of water and boil over high heat for about 15-20 minutes, or until tender. Test the potatoes by piercing them with a fork. If they have little resistance, then they are ready. Drain potatoes and allow to cool completely. While cooling, you can assemble the dressing. Whisk all ingredients (except dill, bacon and onion) until you get a creamy, uniform texture. Stir in the bacon, onion, and fresh dill. When potatoes have cooled, gently toss the potatoes in the dressing and serve.
Think outside the plastic tub and make a dish that will really impress your friends and family. You'll be impressed too when you receive the outstanding reaction to your creation. If you have any leftovers (and that's a big if), you can always refrigerate the potato salad, and let the flavors continue to marry. It'll taste even better a day later! Remember: crowd pleasing dishes shouldn't be so complicated.
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