Creamy Potato Salad
This isn’t just any potato salad—it’s the best potato salad. Creamy, tangy, and packed with smoky bacon, crisp celery, and a hint of pickle juice for brightness, this recipe is the side dish that steals the show at every cookout, potluck, or weeknight dinner. The secret? A dreamy combo of Hiland Sour Cream and mayo mixed with Dijon and smoked paprika for a dressing that’s rich but not heavy.
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Print Recipe-
Prep Time
45 Minutes -
Cool & Chill Time
120 Minutes -
Servings
8
Ingredients
- 3 pounds Yukon gold potatoes, peeled and chopped into 1-inch pieces
- Kosher salt
- 6 slices bacon, cooked and crumbled
- 2 celery stalks, diced
- ½ small red onion, diced
- 3 green onions, green parts only, thinly sliced
- ½ cup Hiland Sour Cream
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pickle juice
- ½ teaspoon smoked paprika
- 2 tablespoons Hiland Buttermilk (optional)
Directions
- Place the potatoes in a large pot and cover with cold water by at least 1 inch. Generously season with about 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 12–15 minutes. Drain well and transfer to a large mixing bowl.
- In a separate medium bowl, combine the sour cream, mayonnaise, Dijon mustard, pickle juice, smoked paprika, crumbled bacon, diced celery, red onion, sliced green onions, and 1 teaspoon of kosher salt. Stir until fully mixed.
- Pour the dressing mixture over the warm potatoes and gently fold everything together until evenly coated. Taste and adjust seasoning with more salt if needed. For extra creaminess, add a few tablespoons of buttermilk.
- Let the potato salad cool to room temperature, then cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
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