Not Your Momma's Potato Salad

Say goodbye to traditional potato salad with "Not Your Momma's Potato Salad," a bold and flavor-packed twist on the classic BBQ side dish! This vibrant recipe features roasted Yukon Gold potatoes seasoned with smoky paprika, crispy bacon, and a creamy, tangy dressing made from a perfect blend of mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar. Fresh green onions and parsley add a pop of color and herbaceous freshness, while a hint of honey balances the flavors beautifully. Serve this roasted potato salad chilled or at room temperature for a crowd-pleasing dish that's perfect for picnics, potlucks, or summer gatherings. With its irresistible combination of textures and flavors, this is not your momma's potato salad—it’s a next-level upgrade that will steal the spotlight!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 6 slices Bacon
• 4 stalks Green onions
• 2 tablespoons Fresh parsley
• 0.5 cup Mayonnaise
• 0.25 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Honey
• 0.5 teaspoon Garlic powder

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Wash and scrub the Yukon Gold potatoes, then cut them into 1-inch cubes. Place the cubed potatoes on the prepared baking sheet.

Step 3

Drizzle the potatoes with olive oil and sprinkle evenly with salt, black pepper, and smoked paprika. Toss to coat the potatoes thoroughly.

Step 4

Roast the potatoes in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and crisp on the edges. Remove them from the oven and let them cool slightly.

Step 5

While the potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble it into small pieces.

Step 6

Chop the green onions and parsley and set them aside.

Step 7

In a large mixing bowl, prepare the dressing by whisking together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, and garlic powder until smooth and well combined.

Step 8

Once the roasted potatoes have cooled slightly, transfer them to the bowl with the dressing. Add the crumbled bacon, chopped green onions, and parsley. Gently toss everything together until the potatoes are evenly coated in the dressing.

Step 9

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 10

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1291.8g)

Amount per serving	% Daily Value*
Calories	2270.3

Total Fat 149.6g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 167.1mg	0%
Sodium 3886.0mg	0%
Total Carbohydrate 199.9g	0%
Dietary Fiber 15.3g	0%
Total Sugars 15.2g
Protein 40.6g	0%

Vitamin D 7.7IU	0%
Calcium 239.7mg	0%
Iron 9.7mg	0%
Potassium 4421.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 7.0%

Carbs: 34.6%