This classic American potato salad is a vibrant, creamy side dish that balances the earthiness of red potatoes with the richness of bacon and the brightness of fresh herbs. The dressing is whipped to a fluffy consistency using mayonnaise, sour cream, hard-boiled eggs, and a blend of Worcestershire sauce, allspice, and chili powder for a complex depth of flavor. Fresh chives and dill add a garden-fresh aroma, while a sprinkle of Hungarian paprika provides both color and a subtle warmth. Perfect for summer picnics, backyard barbecues, or as a comforting side for holiday dinners, this recipe delivers home-style comfort in every bite. It holds up well in the fridge, making it an ideal make-ahead dish for gatherings.
Louise’S Potato Salad
Description
This classic American potato salad is a vibrant, creamy side dish that balances the earthiness of red potatoes with the richness of bacon and the brightness of fresh herbs. The dressing is whipped to a fluffy consistency using mayonnaise, sour cream, hard-boiled eggs, and a blend of Worcestershire sauce, allspice, and chili powder for a complex depth of flavor. Fresh chives and dill add a garden-fresh aroma, while a sprinkle of Hungarian paprika provides both color and a subtle warmth. Perfect for summer picnics, backyard barbecues, or as a comforting side for holiday dinners, this recipe delivers home-style comfort in every bite. It holds up well in the fridge, making it an ideal make-ahead dish for gatherings.Ingredients
Directions
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Scrub the red potatoes well under cold water, removing any dirt spots, but leave the skin on. Cut them into bite-sized pieces.
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Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until the potatoes are just tender when pierced with a fork, about 15-20 minutes.
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Drain the potatoes thoroughly and spread them out on a baking sheet or large bowl to cool completely to room temperature.
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While potatoes cool, hard-boil the eggs. Once cooled, peel and chop them roughly.
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In a blender or food processor, combine the mayonnaise, sour cream, chopped hard-boiled eggs, Worcestershire sauce, allspice, chili powder, dried dill, and dried chives.
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Blend on high speed until the mixture is smooth and fluffy. Season with salt and freshly ground black pepper to taste.
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In a large mixing bowl, combine the cooled potatoes, chopped onion, crumbled bacon, fresh chives, and fresh dill.
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Pour the creamy dressing over the potato mixture and gently fold everything together until evenly coated.
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Transfer the salad to a serving dish. Sprinkle generously with Hungarian paprika over the top.
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Serve immediately, garnished with thinly sliced radishes around the edge of the dish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4g20%
- Cholesterol 110mg37%
- Sodium 450mg19%
- Total Carbohydrate 40g14%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This potato salad keeps well in the refrigerator for up to 3 days. Cover tightly with plastic wrap or a lid. The flavors meld and improve after chilling for a few hours.
Substitutions: For a lighter version, you can use low-fat sour cream or Greek yogurt instead of full-fat sour cream. You can omit the bacon for a vegetarian version, though the flavor profile will change.
Tip: Ensure potatoes are completely cool before adding the dressing to prevent it from becoming watery or breaking. Using flat white onions is recommended as they tend to be sweeter and milder.
Variation: Feel free to adjust the spice levels. Add more chili powder for heat or extra dill for a fresher taste. Some cooks prefer to add a tablespoon of yellow mustard to the dressing for tanginess.
