Creamy Red Potato Salad

  • 30min
    prep time
  • 1hr 30min
    total time
  • 6-8

“Texans love a good barbeque, and potato salad is the perfect accompaniment for any cookout. Tillamook Natural Sour Cream gives this recipe a balanced richness, along with the bright flavors of fresh dill and red onion. Your friends and family will keep coming back for more!” - Cara Ferguson of Culinary Cara

Let's Make This Recipe!

  • 2 lbs red potatoes, cut into 1 inch cubes
  • ½ cup Tillamook Natural Sour Cream
  • ¼ cup mayonnaise
  • ½ cup red onion, chopped
  • 1 teaspoon rice vinegar
  • 1 teaspoon brown or dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 2 tablespoons fresh dill, chopped + another teaspoon for garnish
  • ¾ cup cooked & crumbled bacon (6-7 strips)
  • Step 1

    Boil cubed potatoes in water over high heat for 15-20 minutes, or until fork pierces into potatoes with little resistance. Drain potatoes and allow to cool completely.

  • Step 2

    While your potatoes cook, assemble the creamy dressing. Combine remaining ingredients (except for the bacon) in a sealable container, and set aside in the fridge until potatoes have cooled.

  • Step 3

    Once cooled, gently fold dressing, crumbled bacon, and potatoes together just before serving.

  • Step 4

    Garnish with dill if desired, and enjoy!

Recipe By

Cara Ferguson

Cara is a devout foodie, hot-rod lover, and hardcore Texan. She is inspired by the flavors and cultures of the world, and gives them a Texas twist in her dishes.

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