Ingredients
Scale
- 2 pounds of baby potatoes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup green onions, chopped
- 1 cup crispy bacon bits
- Fresh parsley for garnish
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes.
- Drain and smash the potatoes on a baking sheet until about 1 inch thick.
- Brush with olive oil, season, and bake at 425°F for 20-25 minutes until crispy.
- Mix the dressing ingredients in a bowl until smooth.
- Toss the crispy potatoes with the dressing, green onions, and bacon bits.
- Garnish with parsley and serve warm or at room temperature.
Notes
- Adjust seasoning to taste.
- Can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking, Boiling
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg