Ingredients
Potato Salad Dressing
- 5 cups Mayonnaise (Hellman's, Kraft or Duke's)
- 1 cup sour cream
- 1/2 cup dijon mustard
- 2 tsp Kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup sugar
- 1 tbsp apple cider vinegar
Potato Salad
- 3 lbs yellow or red potatoes
- 1/2 cup finely diced onions
- 1/2 cup finely diced celery
- 1/2 cup finely diced green bell pepper
- sprinkle smoked paprika
- green onions (chopped)
- 1-2 tsp parsley (dried)
Chicken and Bacon
- 1 large rotisserie chicken.
- 8-10 slices thick cut bacon
Instructions
Bacon Prep
- Preheat oven at 400℉
- Place aluminum foil on a cookie sheet or baking pan. Add bacon slices and bake for 25-30 minutes. Flip bacon half-way through cooking to ensure both sides are browned.
Potato Prep
- Dice potatoes to bite size pieces. Rinse and add to a large pot of water. On medium heat, bring to a boil. Cook for 15 minutes. Drain them well.
- Add potatoes into a bowl and place in the refrigerator for 30 minutes. Potatoes need to cool off throughly so that it doesn't make the salad dressing oily.
Chicken Prep
- Remove the meat from the rotisserie chicken and chop. Set to the side.
Potato Salad Dressing Prep
- In a large bowl, add mayo, sour cream, dijon mustard, salt, pepper, paprika, garlic powder, onion powder, sugar, and apple cider vinegar. Stir well. Keep in the refrigerator until ready.Pour half of the salad dressing into a separate small bowl.
Making the Potato Salad
- In the large bowl of salad dressing, add potatoes, onions, celery, and green pepper. Stir well.
- Next add the rotisserie chicken. Mix in ½ of the bacon
- Add the remaining salad dressing as needed. Stir well.
- Add potato salad into a casserole dish.
- Top with the remaining bacon. Sprinkle smoked paprika and parsley.