Description
Paula Deen Potato Salad is a creamy, delicious side dish that brings comfort and flavor to any meal. This classic recipe features tender red potatoes combined with a rich dressing of mayonnaise and sour cream, enhanced by the savory crunch of bacon and the freshness of dill. Perfect for summer barbecues, family gatherings, or potlucks, this potato salad can be made ahead of time, allowing the flavors to meld and intensify. Easy to prepare and sure to please a crowd, this dish will become a staple at your table.
Ingredients
Scale
- 3 pounds small red potatoes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 10 slices bacon, cooked and crumbled
- 5 hard-boiled eggs, chopped
- 1 cup chopped celery
- 1/4 cup minced red onion
- Fresh dill
- Salt
- Pepper
Instructions
- Boil the potatoes in salted water until fork-tender (8–10 minutes). Drain and let cool.
- In a large mixing bowl, whisk together mayonnaise, sour cream, dill, salt, and pepper.
- Once cooled, cut potatoes into bite-sized pieces and combine with bacon, eggs, celery, and onion in the dressing.
- Cover the salad and refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg