|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 4g||13%|
|Total Sugars 3g|
|Vitamin C 17mg||83%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Potato salads are the quintessential BBQ side dish because they bring some creaminess and freshness to the meal to complement the heavily seasoned, fatty meats. Our recipe for an Irish potato salad features a deliciously silky dressing that coats cubed potatoes, the perfect amount of tang from dill pickles, and some crunchy bits from crumbled bacon. It's a filling and tasty side dish that you can serve with any of your favorite mains, such as burgers, pulled pork sandwiches, rotisserie chicken, steaks, fish, or roast beef. This is also a great dish to make ahead of time to bring to gatherings of family and friends because the potatoes need at least two hours in the fridge to chill and to allow the flavors to meld adequately. Green onions, salt, and black pepper round out the flavors of the salad. If you want to make it a vegetarian dish, simply skip the bacon.
This simple and delicious salad requires very little culinary knowledge and can be easily made by even the most novice cook. To make potato salads, there are plenty of varieties of potato that you can use, such as Yukon or red, but our potato salad is best when made with white potatoes. These come in two types, round white and long white, both with light flesh and very thin skins. Superior, Elba, Eva, and Andover are just a few types of white potatoes. Anything that falls into the white potato category will work well for this salad, but six large long potatoes are all that you need to make this preparation. As it is a side dish, our recipe will yield eight generous servings, but if you're making plenty of other side dishes it might feed more.
Store the leftover potato salad in an airtight container in the refrigerator for up to three days, then repurpose it for different meals adding hard-boiled eggs, shredded chicken breasts, hot dogs, or cubed ham.
Gather the ingredients.
Peel, wash, and slice the potatoes.
Place the potatoes in a large pot of salted water and boil for about 20 to 22 minutes, or until tender.
Once potatoes are cooked, drain and place into an ice bath for 10 to 15 minutes, remove, drain again, and cut into smaller cubes.
In a large bowl combine the mayonnaise, dill pickle, sour cream, garlic, green onion, crumbled bacon, salt, and black pepper.
Add the potatoes into the dressing and toss to coat.
Transfer to a serving dish, cover with plastic wrap and place into the refrigerator for 2 hours before serving.