Grilled Potato Salad
Step into a world of culinary delight with our baked potato salad recipe, where humble potatoes transform into a sensational dish bursting with flavor. Infused with the smoky essence of bacon or ham, and enriched with creamy textures of sour cream and mayonnaise, this salad promises to be a tantalizing treat for your taste buds. With the crisp freshness of dill, cucumber, and onions, it’s a celebration of both comfort and freshness on your plate.
Grilled Potato Salad
Experience the culinary bliss of our grilled potato salad, where crisp potatoes meet savory bacon (or ham) and a creamy dressing of sour cream and mayonnaise. With the added freshness of dill, cucumber, red onion, and spring onion, this dish is a delightful fusion of comfort and vibrancy. Perfect for any occasion, this recipe is sure to tantalize your taste buds and leave you craving for more. Try it today and embark on a journey of gastronomic satisfaction!
Ingredients
- 500 g small potatoes (about 1.1 lb)
- 200 g bacon or ham (about 7 oz)
- 150 g sour cream (about 5.3 oz)
- 2 tbsp mayonnase
- 1 bunch dill
- 1 fresh cucumber
- 1 tsp mustard
- 1 small red onion
- 50 g spring onion (about 1.8 oz)
- salt and pepper to taste
- olive oil
Instructions
- Boil the potatoes about 30 minutes until they are soft. Place the potatoes on the baking sheet and press each potato flat with the bottom of the glass. Add salt and pepper, drizzle with olive oil. Bake the potatoes in 200°C (400°F) about 30 minutes until they are crisp.
- If using bacon, chop it into small pieces. If using ham, dice it into small cubes. Cook the bacon or ham in a skillet over medium heat until crispy. Set aside to cool.
- In a small bowl, mix together the sour cream, mayonnaise, and mustard until well combined.
- In a large mixing bowl, combine the baked potatoes, cooked bacon or ham, chopped dill, diced cucumber, sliced red onion, and spring onion.
- Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated.
- Taste the salad and season with salt and pepper according to your preference. Transfer the baked potato salad to a serving dish and garnish with additional dill or spring onion if desired. Serve warm or chilled. Enjoy!
