Instructions
Step 1: Preheat your oven to 400°F. Pat the chicken drumsticks dry and rub with olive oil, salt, pepper, and paprika.
Step 2: Place drumsticks on a baking sheet and roast for 30 to 35 minutes until the skin is golden and crispy.
Step 3: While chicken roasts, boil the chopped potatoes in salted water for 12 to 15 minutes until fork-tender. Drain completely.
Step 4: In a large bowl, whisk together mayonnaise, sour cream, mustard, salt, and pepper.
Step 5: Add the cooled potatoes to the dressing and gently toss until coated.
Step 6: Fold in the shredded cheddar cheese and bacon bits.
Step 7: Top with fresh chopped parsley and serve alongside the warm, crispy chicken drumsticks.
Storage and Reheating Tips
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making it perfect for meal prep.
Reheated chicken drumsticks taste best at room temperature or warmed gently in a 350°F oven for 10 minutes. Avoid the microwave to keep the skin crispy.
If you’re planning ahead, you can prepare the potato salad the morning of and store it until serving time. Just add the parsley garnish fresh right before plating.
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