Creamy Baked Potato Salad
Servings 6
Difficulty Beginner
Total Time 1 hour 15 minutes COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 1 kg baby potatoes, cut into halves
- ½ tsp Hinds Spices Pure Black Pepper
- 2 tsp Hinds Spices Chip Seasoning
- 1 tsp Hinds Spices Paprika
- Salt to taste
- 3 Tbsp olive oil
- 1 medium red onion, finely diced
- 6 crispy streaky bacon, cooked and diced
- 1 cup grated cheddar cheese
- 1 cup mayonnaise
- ½ cup amasi or buttermilk
- 1 Tbsp yellow mustard
- ½ tsp Hinds Spices Parsley
- ½ tsp salt
- ¼ tsp Hinds Spices Pure Black Pepper
METHOD
- Preheat oven to 200°C. Place the halved potatoes on a baking tray. Sprinkle with Hinds Spices Pure Black Pepper, Hinds Spices Chip Seasoning and Hinds Spices Paprika. Drizzle with olive oil on top and then use your hands to toss the potatoes, making sure every single piece is coated.
- Bake uncovered for 45-55 minutes, or until the potatoes are crispy and tender on the inside. Turn the potatoes once half-way through baking. Allow to cool for at least 20 minutes.
- In a large bowl, add potatoes, onion, bacon,cheese, mayonnaise, amasi/buttermilk, mustard, Hinds Spices Parsley, and adjust salt and pepper as needed.
- Using a spatula, gently stir the ingredients until fully combined and every potato is covered.
- Serve on a platter as a side dish at room temperature or refrigerated until ready to serve. If refrigerating, place in an airtight container. Enjoy!
Chef's Tip: You may thin the dressing (if thicker than preferred) using more amasi or buttermilk, you may also replace bacon with ham or leave it out completely.
