Baked Potato Salad

Ingredients

For the Potatoes:

• 2 pounds baby or Yukon Gold potatoes, washed and cubed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (optional)
• Salt and pepper, to taste

Toppings:

• 1/2 cup shredded cheddar cheese
• 4 slices beef bacon
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped (optional)

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Instructions

1. Bake the Potatoes:

   • Preheat your oven to 400°F (200°C).
   • Toss the cubed potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
   • Spread them in a single layer on a baking sheet.
   • Bake for 25–30 minutes, flipping halfway, until golden brown and crispy.

2. Prepare the Dressing:

   • In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and honey (if using).
   • Season with salt and pepper to taste.

3. Assemble the Salad:

   • Let the potatoes cool slightly after baking.
   • In a large mixing bowl, combine the roasted potatoes with the dressing. Toss to coat.

4. Add Toppings:

   • Fold in shredded cheddar cheese, crumbled beef bacon, and green onions. Reserve some for garnish.
   • Sprinkle fresh parsley on top for added flavor and presentation.

5. Serve:

   • Serve warm or chilled, depending on your preference.

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Nutritional Values (Per Serving, approx. 6 servings):

• Calories: ~280
• Total Fat: ~18g
  • Saturated Fat: ~5g
• Cholesterol: ~25mg
• Sodium: ~400mg
• Total Carbohydrates: ~22g
  • Fiber: ~3g
  • Sugars: ~2g
• Protein: ~6g