Unlike other versions of potato salad, the potatoes are not bland and flavorless in this recipe. Tossing potatoes with some seasoning while still hot, helps them absorb all the flavors. If you are not in the mood to have creamy salad, check out the lightened-up Dill Potato Salad with refreshing herb dressing. To take potato salad up a notch in flavor, give this Roasted Potato Salad a try. Red Potatoes – Baby red potatoes or regular red potatoes. If using baby potatoes, try to use of same size, so that they cook evenly. The same is true for large potatoes, cut them into 1 – 1.5 inch pieces. Red potatoes are waxy varieties. They retain their shape even after cooking, making them perfect for salads. The skin is really thin, so you can keep the skin on for some texture in the salad. If you can’t get hold of red potatoes, this recipe will absolutely work with any other varieties. I would avoid starchy ones though. Celery, green onion – For crunch and fresh flavors in the salad. Dill also adds a burst of freshness. Garlic powder – I am not a fan of raw garlic in salad. Garlic powder is a better option as it blends in well. Hard-boiled egg- A hard-boiled egg makes the salad more filling. The yolk when mixed with the rest of the ingredients, adds to the creaminess of the salad. You can add up to 3 eggs. Bacon – Is it even a BBQ-worthy salad if there is no bacon? Use kitchen scissors to cut the bacon and then cook until crispy. Drain well in a paper towel and keep aside. Seasoning & Dressing- While the potatoes are still hot season them with salt, pepper, ACV, and olive oil. Hot potatoes absorb the seasoning well. Then once the potatoes have cooled down, add the rest of the ingredients. You can use Greek yogurt instead of sour cream. Milk is to thin down the dressing but without diluting the flavor. For extra zing, you can also add chopped dill pickle. Final dressing – After it comes to room temperature, add the rest of the ingredients. I didn’t see any need to whisk mayo, sour cream, dijon, and milk separately. You can always mix the dressing separately and pour it over other ingredients. Make sure the potatoes have completely cooled down before adding dressing, or else the mayo on hot potatoes will make it greasy. In case there are any leftovers, can be stored for up to 3 days in an air-tight container. Serve it along with BBQ pork Tenderloin and pork chops for a complete meal.
