Hellmann’s® Creamy Roasted Potato Salad

Name: Hellmann’s® Creamy Roasted Potato Salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 pounds Yukon Gold potatoes, scrubbed and cubed; 2 tablespoons olive oil; 3⁄4 teaspoon salt; 3⁄4 cup red onion, finely diced, divided; 1⁄2 cup Hellmann’s® Real Mayonnaise; 1⁄4 cup Reduced Fat Sour Cream; 2 teaspoons Dijon mustard; 3⁄4 teaspoon minced fresh rosemary leaves; Freshly ground pepper; 3 tablespoons cooked bacon, crumbled (about 3 slices)

Shop Ingredients

Tender roasted Yukon Gold potatoes create the foundation for this tasty side dish that’s flavored with a creamy, Hellmann’s® mayonnaise-based sauce and peppery red onions.

Serves: 9Prep: 15 minutesCook: 45 minutesTotal: 1 hourDifficulty: Easy

Serves: 9

Ingredients

2 pounds Yukon Gold potatoes, scrubbed and cubed
2 tablespoons olive oil
3⁄4 teaspoon salt
3⁄4 cup red onion, finely diced, divided
1⁄2 cup Hellmann’s® Real Mayonnaise
1⁄4 cup Reduced Fat Sour Cream
2 teaspoons Dijon mustard
3⁄4 teaspoon minced fresh rosemary leaves
Freshly ground pepper
3 tablespoons cooked bacon, crumbled (about 3 slices)

Directions

Step 1
Heat oven to 400°F. Coat a 2-quart baking dish with cooking spray.
Step 2
In a bowl, toss together potatoes, oil and salt; spread into single layer on a baking sheet. Roast 15 minutes. Add a half cup of onion; stir to mix. Roast 10 minutes longer until potatoes are almost fork-tender.
Step 3
Meanwhile, in a large bowl, whisk together mayonnaise, sour cream, mustard, rosemary and pepper until blended. Stir in remaining quarter cup of onion.
Step 4
Stir roasted vegetables into mayonnaise mixture until coated. Transfer to prepared baking dish. Sprinkle with bacon. Reduce oven temperature to 375°F. Bake 20 minutes until heated through and potatoes are fork-tender. Refrigerate leftovers.