Creamy Red Potato Salad – Easy Halal Side Dish Recipe

There’s something timeless about a really good potato salad. It’s one of those dishes that seems simple on the surface but has the power to completely steal the show at any gathering. Whether you’re hosting a summer cookout, preparing a weeknight dinner, or looking for the perfect side to bring to a potluck, this creamy loaded red potato salad is going to be your new go-to.

Now, let’s talk about what makes this version extra special. First, we’re using baby red potatoes, which are naturally creamy, slightly sweet, and hold their shape beautifully after boiling. This means you get tender bites that don’t turn to mush. Then, there’s the savory goodness of crispy turkey or beef bacon (we’re keeping it halal-friendly here), a luscious sour cream and mayo dressing, and a trio of fresh herbs—chives, parsley, and dill—that brighten everything up. Oh, and let’s not forget the sharp, melty cheddar cheese that adds a rich, satisfying finish to every bite.

I first whipped this up on a whim during a late spring picnic with friends. I wanted something that felt familiar yet elevated. After playing around with a few ingredients, this version was born—and it was an instant hit. The bowl was wiped clean before the burgers even hit the grill. Ever since, it’s been my signature contribution to every warm-weather get-together. But honestly, it’s so good, you’ll find yourself making it in the middle of winter just because you’re craving something hearty, cool, and deeply satisfying.

So whether you’re a potato salad loyalist or someone who’s never quite found the right one, I promise this recipe will earn a permanent spot in your rotation. Let’s dive into why this dish is such a winner.

Why You’ll Love This Creamy red potato salad Recipe

There are plenty of potato salads out there, but this one checks every box for flavor, texture, and ease. It’s a comforting classic with just enough flair to feel like something truly special. Here’s exactly why you’re going to fall in love with it.

First off, it’s incredibly easy to make. With just a bit of chopping and stirring, you’ll have a fully loaded side dish that looks like you spent way more time on it than you actually did. Even if you’re new to cooking, this recipe is practically foolproof. And because it uses ingredients you probably already have on hand, you won’t need to make a special grocery run.

Next, the texture is spot on. The red potatoes are tender but not mushy, the bacon is crisp, and the cheese melts just enough to cling to everything without overpowering it. Each bite gives you a creamy base with just the right amount of crunch and chew.

Flavor-wise, this salad is rich without being heavy. The sour cream and mayo blend is tangy and smooth, while the garlic and lemon juice add brightness that cuts through the richness. The herbs bring in a pop of freshness that balances every bite. It’s the kind of flavor profile that keeps you going back for more.

And let’s not forget its versatility. You can serve this potato salad cold, slightly warm, or straight from the fridge the next day—it’s just as good, if not better, after the flavors have had time to meld. Plus, it pairs with everything from grilled chicken and burgers to hearty sandwiches and picnic spreads.

Finally, this dish is a total crowd-pleaser. It’s family-friendly, kid-approved, and guaranteed to get recipe requests from anyone who tries it. Whether you’re making it for a big event or just a quiet dinner at home, you’ll be glad you added this one to your recipe collection.

Health Benefits of this Creamy red potato salad

While potato salad is often thought of as an indulgent side, this recipe brings a few surprising nutritional perks to the table. When prepared with quality ingredients and enjoyed in moderation, it can absolutely be part of a balanced meal.

To begin with, red potatoes themselves are a great source of nutrients. They’re rich in potassium, vitamin C, and fiber, especially when you leave the skins on—as we do in this recipe. Potassium helps support healthy blood pressure, while vitamin C boosts immunity and aids in collagen production. The fiber from the skins helps with digestion and keeps you feeling full longer.

Next, the herbs we use—chives, parsley, and dill—aren’t just for flavor. They’re packed with antioxidants and anti-inflammatory properties. Fresh parsley, for example, is high in vitamin K, which supports bone health, while dill is known to aid digestion and provide a light detoxifying effect.

Now let’s talk about the dressing. While sour cream and mayonnaise do add richness, using them in equal balance and not going overboard keeps the dish satisfying without being overly heavy. And if you’re looking for a lighter option, you can easily substitute part of the mayo with Greek yogurt, which adds protein and probiotics.

The addition of turkey or beef bacon provides a boost of protein and iron, making the salad more filling and nutritionally balanced. Swapping pork bacon for a halal alternative doesn’t sacrifice flavor—it actually adds a smoky, slightly savory depth that complements the creamy potatoes beautifully.

Finally, mild cheddar cheese brings in calcium and a bit of protein. While it’s important not to overdo it with cheese, a modest amount helps round out the flavors and makes this dish feel truly complete.

So yes, it’s creamy, cheesy, and indulgent—but it also offers real nutrition thanks to the wholesome base ingredients. With a few thoughtful choices, you can enjoy every bite of this potato salad without any guilt.

Preparation Time, Servings, and Nutritional Information

When you’re short on time but still want something impressive and satisfying, this potato salad has your back. It comes together quickly and doesn’t require any fancy kitchen gadgets, making it ideal for weeknights and special occasions alike.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Cooling and Chilling Time: 20–30 minutes (optional, but recommended)
• Total Time: Approximately 1 hour

Servings

This recipe makes about 6 to 8 servings, depending on portion size. It’s enough for a family dinner with leftovers or to feed a crowd at a gathering.

Nutritional Information (Per Serving, based on 8 servings)

• Calories: 325
• Protein: 8g
• Carbohydrates: 28g
• Fat: 20g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 2g
• Sodium: 580mg

These numbers can vary slightly depending on the specific brands of sour cream, mayonnaise, and cheese you use. For a lighter option, try reducing the mayonnaise and adding plain Greek yogurt or using a reduced-fat cheddar cheese.

Ingredients List of this Creamy red potato salad

To make this loaded red potato salad, here’s everything you’ll need. These are all easy-to-find, everyday ingredients—but each one plays a role in building flavor, texture, and that craveable creaminess you want in a great potato salad.

For the Potatoes

• 1 (24-oz.) package baby red potatoes, scrubbed and halved
  These potatoes are perfect because they’re naturally buttery and hold their shape well. Plus, the red skin adds a pop of color and a bit of extra texture.

For Boiling the Potatoes

• 10 cups water
• 1 tablespoon kosher salt
  Boiling the potatoes in salted water ensures they’re flavorful from the inside out.

For the Bacon

• 4 slices thick-cut turkey or beef bacon, chopped
  Make sure to use a thick-cut halal-certified option for the best crispy texture and bold, smoky flavor.

For the Dressing

• ½ cup sour cream
• ½ cup mayonnaise
  This combo gives the salad its creamy base. You can substitute some of the mayo with Greek yogurt for a tangier, lighter option.
• 1½ tablespoons chopped fresh chives
• 1 tablespoon chopped fresh flat-leaf parsley
• 1½ teaspoons fresh dill
  These herbs add freshness and help balance the richness of the dressing.
• 1 teaspoon lemon juice (from 1 small lemon)
  A little acid brightens the dish and cuts through the creamy elements.
• ¼ teaspoon grated garlic (from 1 garlic clove)
  Just a touch of raw garlic gives a savory bite without being overpowering.
• ¼ teaspoon black pepper
• ½ teaspoon kosher salt (to taste)
  Seasoning is key. Don’t skip it, but always taste as you go.

Final Mix-Ins

• 4 oz mild cheddar cheese, shredded (about 1 cup)
  The cheese melts slightly into the salad, adding richness and depth without overwhelming the other flavors.

Now that you have your ingredients ready, let’s walk through exactly how to bring it all together, step by step. Trust me—it’s easier than you think, and the result is totally worth it.

Step-By-Step Cooking Instructions of this Creamy red potato salad

Creating this creamy loaded red potato salad is a simple, satisfying process that doesn’t require any complicated techniques. In fact, once you boil the potatoes and crisp up the bacon, it’s really just about mixing everything together. But to make sure each step turns out just right, let’s walk through the full process in detail—from prepping your ingredients to chilling and serving your finished dish.

Step 1: Prepare the Potatoes

Start with clean, scrubbed baby red potatoes. Because we’re keeping the skins on, it’s important to make sure they’re well-scrubbed to remove any dirt.

• Slice each potato in half. If some of your potatoes are on the larger side, feel free to cut them into quarters so that all pieces are roughly the same size. This ensures even cooking.
• Place the potatoes into a large saucepan or Dutch oven. Pour in 10 cups of cold water and add 1 tablespoon of kosher salt. Starting with cold water helps the potatoes cook evenly from the inside out.
• Cover the pot with a lid and bring it to a boil over high heat. Once the water begins to boil, remove the lid and reduce the heat to medium-high.
• Continue to cook the potatoes uncovered for about 12 to 15 minutes, or until they are fork-tender. You should be able to pierce them easily with a fork without the potato falling apart.
• Once cooked, drain the potatoes thoroughly in a colander and then transfer them to a large mixing bowl.
• Let the potatoes cool at room temperature for about 15 to 20 minutes. This resting period is important, as it prevents the dressing from becoming too runny when combined with the hot potatoes.

Step 2: Cook the Bacon

While the potatoes are cooling, move on to the bacon. This step adds smoky, crispy goodness to the salad and provides little bursts of savory flavor in every bite.

• Heat a medium skillet over medium heat. Once hot, add the chopped turkey or beef bacon. If you’re using turkey bacon, you may need to add a teaspoon of oil to help it crisp up since it’s naturally leaner than pork.
• Sauté the bacon for about 8 to 10 minutes, stirring occasionally to ensure even browning. You’ll know it’s ready when the pieces are deep golden brown and fully crisp.
• Transfer the cooked bacon to a plate lined with paper towels. This helps remove excess grease and keeps the bacon crispy as it cools.

Step 3: Make the Dressing

Now comes the heart of this salad—the creamy, herby dressing that brings all the flavors together. You’ll want to use a medium-sized mixing bowl for this part.

• In the bowl, combine ½ cup sour cream and ½ cup mayonnaise. Stir together until smooth.
• Add the chopped fresh chives, parsley, and dill. These herbs provide layers of flavor—chives add a gentle onion-like sharpness, parsley brightens the mix, and dill offers that classic potato salad freshness.
• Squeeze in 1 teaspoon of fresh lemon juice. A small amount goes a long way in balancing the richness of the mayo and sour cream.
• Grate in ¼ teaspoon of fresh garlic. Be careful not to add more than this, as raw garlic can easily overpower the dressing.
• Season the dressing with ¼ teaspoon of black pepper and ½ teaspoon of kosher salt. Stir well to combine all ingredients.

Taste your dressing at this point and adjust the seasoning if necessary. Everyone’s preference is different—some might want a bit more lemon or herbs, while others might prefer more salt. Trust your taste buds here.

Step 4: Assemble the Potato Salad

Once the potatoes have cooled and the bacon is crisp, it’s time to bring everything together.

• In the large mixing bowl with the cooled potatoes, pour the prepared dressing over the top.
• Sprinkle in the shredded cheddar cheese. The warmth of the potatoes (even once cooled a bit) will help the cheese soften slightly and blend into the salad.
• Add the crispy cooked bacon.
• Using a large spoon or spatula, gently toss all the ingredients together. Try not to overmix, as you want the potatoes to stay in nice, chunky pieces.

The salad should now be creamy, with flecks of herbs throughout, pops of bacon, and a soft melt from the cheddar. Every bite will be a combination of texture and flavor—rich, savory, fresh, and comforting.

Step 5: Chill and Serve

While you can serve this potato salad immediately, it truly shines after a short rest in the fridge. This allows the flavors to meld and gives the dish that cool, refreshing quality everyone loves in a classic potato salad.

• Cover the bowl with plastic wrap or transfer the salad to an airtight container.
• Refrigerate for at least 30 minutes before serving, or up to 12 hours for even more flavor development.
• Before serving, give the salad a gentle stir and garnish with a few extra herbs if desired.

And that’s it—your creamy, herby, loaded potato salad is ready to be enjoyed!

How to Serve this Creamy red potato salad

This potato salad is incredibly versatile, which makes it perfect for a variety of occasions. Whether you’re going for casual comfort or hosting something more formal, it adapts beautifully to the moment.

For a picnic or barbecue, serve it chilled straight from the fridge in a large bowl with a side of tongs or a big serving spoon. It pairs effortlessly with grilled meats, sandwiches, and other summery sides like corn on the cob or cucumber salad.

If you’re preparing a weeknight dinner, try plating the potato salad alongside roasted chicken, baked salmon, or a hearty veggie main dish. Its creamy texture and bold flavor make it a standout side that balances lean proteins and grilled vegetables wonderfully.

You can also dress it up for a potluck or buffet. Transfer the salad into a shallow serving platter and garnish with extra chopped chives, parsley, and a few crumbles of turkey bacon on top. The presentation looks polished, and the added herbs bring even more freshness and color to the dish.

Some people enjoy it slightly warm, especially if they’re eating it just after assembling. If you prefer it this way, there’s no need to refrigerate—just serve it within 10 to 15 minutes of mixing everything together.

Lastly, don’t underestimate how satisfying this potato salad can be on its own. Add a handful of leafy greens or serve it over a bed of arugula for a light lunch or dinner. It’s filling enough to stand on its own when you want something quick, flavorful, and comforting.

Pairing Suggestions for this Creamy red potato salad

Choosing the right pairings can take your meal from good to unforgettable. This loaded red potato salad works well with a wide range of dishes, whether you’re going for smoky, grilled flavors or something fresh and vibrant. Here are some of the best pairing ideas to help you plan the perfect meal.

Protein Pairings

• Grilled Chicken Thighs or Breasts: The smoky char from grilled chicken complements the creaminess of the salad perfectly. Use a simple lemon-herb marinade to echo the fresh herbs in the salad.
• Barbecue Beef Ribs or Steak: Hearty, savory meats are a natural match for the richness of the potato salad. The creaminess helps balance bold BBQ flavors.
• Baked or Grilled Salmon: For a lighter option, flaky salmon works well thanks to the brightness of the lemon and dill in the salad dressing.
• Halal Hot Dogs or Burgers: Whether you’re at a cookout or preparing a casual dinner, this potato salad is a fantastic sidekick to handheld mains.

Side Dish Pairings

• Fresh Garden Salad: A crisp side salad with cucumbers, tomatoes, and a lemon vinaigrette adds crunch and balances the richness of the potatoes.
• Grilled Vegetables: Charred zucchini, peppers, or eggplant offer a smoky contrast to the creamy salad.
• Corn on the Cob: Another cookout classic that pairs beautifully with this potato dish, especially when seasoned with a bit of chili powder and lime.

Beverages

• Iced Mint Tea or Lemonade: These refreshing drinks help cleanse the palate between bites of the creamy, savory salad.
• Sparkling Water with Citrus: Add slices of orange or lemon for a fun, fizzy contrast to the heaviness of the dish.
• Buttermilk or Laban: A popular, traditional yogurt drink in many halal households, it pairs naturally with rich and creamy dishes.

This potato salad is as flexible as it is flavorful. With the right pairings, it fits seamlessly into any meal, from backyard barbecues to more elegant dinners. Coming up next: how to store your leftovers and make this dish ahead of time for ultimate convenience.

Storage, Freezing & Reheating Instructions of this Creamy red potato salad

One of the best things about this loaded red potato salad—besides how ridiculously delicious it is—is how well it stores. Whether you’re making it ahead for a gathering or saving leftovers for tomorrow’s lunch, this recipe holds up beautifully when stored properly.

Storing Leftovers in the Refrigerator

After your potato salad has been assembled and served, you can store any leftovers in an airtight container. Be sure to place it in the refrigerator within two hours of serving to maintain freshness and food safety.

• Refrigeration Time: This salad stays fresh in the fridge for up to 3 days. Over time, the flavors will continue to deepen, and the herbs will infuse into the creamy dressing.
• Texture Tip: Before serving leftovers, give the salad a good stir. The dressing may thicken or separate slightly during refrigeration, but a quick mix will bring it back to creamy perfection.
• Freshness Boost: If you find the herbs have mellowed out too much, sprinkle in a little extra chopped parsley or dill just before serving to revive that bright flavor.

Can You Freeze Potato Salad?

Technically, you can freeze potato salad, but it’s not something I recommend for this particular version. Because the dressing contains both mayonnaise and sour cream, freezing can alter the texture significantly. After thawing, the dressing tends to become watery or grainy, and the potatoes may become overly soft.

However, if you absolutely need to freeze it, here’s how to do it properly:

• Freezing Instructions: Transfer the salad to a freezer-safe container, leaving a little room at the top for expansion. Wrap tightly and label with the date.
• Freezing Duration: You can freeze it for up to 1 month.
• Thawing: To thaw, move the container to the fridge and let it defrost slowly overnight. Stir thoroughly and consider adding a spoonful of fresh mayo or sour cream to revive the texture.

Reheating (Optional)

Typically, potato salad is served chilled or at room temperature, so there’s no need to reheat it. However, if you’re someone who enjoys it slightly warm—or if you’re serving it right after assembling—here’s how to gently warm it:

• Oven Method: Preheat your oven to 325°F. Transfer the salad to an oven-safe dish and cover with foil. Warm for about 10–15 minutes, just until it’s lightly heated through.
• Stovetop Method: Warm gently in a non-stick skillet over low heat, stirring occasionally to prevent the dressing from separating.

Remember, you don’t want to cook it again—just gently bring it to a warmer temperature. Overheating could break the dressing and make the cheese oily.

Whether you’re making this ahead for a special occasion or simply enjoying leftovers the next day, you’ll love how easy it is to store, serve, and savor this dish more than once.

Common Mistakes to Avoid in this Creamy red potato salad

Potato salad might seem like a simple dish, but there are a few easy-to-make mistakes that can impact flavor, texture, or presentation. By knowing what to watch out for, you can ensure your loaded red potato salad turns out delicious every single time.

1. Overcooking the Potatoes

This is the number one culprit behind mushy, gluey potato salad. While you want your potatoes to be tender, overboiling them will cause them to fall apart when you mix everything together. The key is to cook them just until fork-tender—when a fork slides in easily but the potato still holds its shape.

Tip: Start testing them around the 10-minute mark, and keep a close eye on them from there.

2. Not Letting the Potatoes Cool

It’s tempting to mix the salad together right after cooking the potatoes, but doing so can result in a watery dressing and overly soft texture. Let the potatoes cool for at least 15–20 minutes before combining them with the dressing. This helps everything hold together better.

3. Skipping the Salted Water

Potatoes need to be seasoned from the inside out, and the only chance you get to do that is while they’re boiling. Always use a generous amount of salt in your cooking water—it won’t make the potatoes taste salty, but it will enhance their natural flavor.

4. Using Too Much Dressing Too Soon

It might seem like a good idea to dump all the dressing in at once, but it’s best to start with about two-thirds and mix gently. From there, add more as needed. This helps you avoid over-saturating the potatoes and allows you to control the consistency of the salad.

5. Not Balancing the Flavors

A good potato salad should have a mix of creamy, tangy, savory, and fresh. If your dressing is missing that pop, consider adding a bit more lemon juice or an extra pinch of salt to brighten things up. Don’t be afraid to adjust the seasoning—taste and tweak as you go.

Avoiding these mistakes will give you a salad that’s creamy but not soupy, flavorful but not overwhelming, and perfectly balanced in every bite.

Pro Tips of this Creamy red potato salad

To elevate your potato salad from good to unforgettable, here are some tried-and-true tips I’ve picked up after making this recipe more times than I can count. These little tweaks and tricks make a big difference in flavor, texture, and overall appeal.

1. Use Red Potatoes with Skin On

Red potatoes hold their shape better than starchy varieties like Russets. Keeping the skin on not only saves you time, but also adds a bit of texture and a boost of fiber. Plus, the red skins look beautiful in the final dish, adding a pop of color.

2. Drain the Potatoes Well

After boiling, it’s important to let the potatoes drain thoroughly in a colander. Excess water will thin out your dressing and could make the final dish watery. Let them rest for a few minutes in the colander before transferring to your mixing bowl.

3. Crisp the Bacon Just Right

For maximum crunch, cook your turkey or beef bacon until it’s deeply golden brown. Then let it cool on paper towels to wick away any remaining grease. This keeps your salad from getting greasy and ensures each bite of bacon adds a satisfying crunch.

4. Chill for Maximum Flavor

If you have time, make the salad at least an hour in advance and let it chill in the fridge. The rest time allows the flavors to meld together beautifully, and the texture becomes even more cohesive and creamy.

5. Add Dressing in Stages

Instead of dumping all the dressing in at once, add it gradually. Start with half, toss the potatoes gently, and add more only as needed. This prevents your salad from becoming too heavy or over-sauced and helps you find that perfect balance.

These small but impactful tips will help you master the art of potato salad and ensure your final dish is the star of every table.

Frequently Asked Questions (FAQs)

Every great Creamy red potato salad comes with a few questions, especially if you’re making it for the first time. Here are some of the most common questions people ask about this creamy red potato salad—and all the answers you need to make it perfectly every time.

Can I Make This Potato Salad Ahead of Time?

Absolutely. In fact, this potato salad gets even better after a few hours in the fridge. You can make it up to 12 hours in advance and store it in an airtight container. Just give it a good stir before serving and add a sprinkle of fresh herbs if needed.

Can I Use a Different Type of Potato?

Yes, but red potatoes are ideal because they hold their shape and have a creamy texture. Yukon Golds are another great choice. Avoid Russet potatoes—they tend to fall apart and become mushy in salads.

Is This Recipe Halal?

Yes, this recipe is 100% halal-friendly. Instead of pork bacon, we use turkey or beef bacon that’s halal-certified. There’s no alcohol or non-halal ingredients included.

Can I Make It Dairy-Free?

You can try swapping the sour cream and cheddar cheese for dairy-free alternatives, though it will change the flavor slightly. Look for plant-based sour creams and shredded cheese substitutes if you’re avoiding dairy.

What If I Don’t Like Dill?

No worries—you can skip the dill and still have a delicious salad. Try adding more parsley or a touch of thyme instead for a different flavor profile.

How Do I Keep My Potato Salad from Being Too Dry?

If your salad looks dry after chilling, stir in a little more sour cream or mayo just before serving. Also, make sure you haven’t overcooked the potatoes, as they absorb less dressing when they’re too soft.

Can I Add Extras Like Hard-Boiled Eggs?

Definitely! Hard-boiled eggs are a classic addition to many potato salads. Chop up 2 or 3 eggs and gently fold them in during the final mixing stage for extra protein and richness.

Is This Recipe Kid-Friendly?

Very much so. The mild flavors, creamy texture, and bits of bacon and cheese make it appealing to kids. You can always reduce the garlic or herbs if your little ones are picky eaters.

Can I Make It Spicy?

Sure! Add a pinch of cayenne pepper, chopped jalapeños, or even a spoonful of spicy mustard to the dressing if you like a little kick.

How Long Can Potato Salad Sit Out?

For food safety, potato salad should not sit out for more than 2 hours at room temperature. If you’re serving it at a picnic or barbecue, keep it in a cooler or over a bowl of ice to stay safe.

These FAQs cover just about everything you need to know to make this dish confidently and deliciously. Still have questions? Feel free to drop them in the comments!

Conclusion & Call to Action

If you’ve made it this far, then you already know this creamy loaded red potato salad isn’t just another side dish—it’s the kind of recipe that earns a spot in your regular rotation. Whether you’re bringing it to a family gathering, prepping it for meal prep, or just treating yourself to a well-deserved comfort food moment, it delivers on every level. It’s rich, fresh, satisfying, and unbelievably easy to throw together.

What I love most about this potato salad is how adaptable it is. It’s one of those rare dishes that can sit proudly on a picnic table next to grilled kebabs and burgers or find its way onto a cozy dinner plate with roast chicken and sautéed greens. And while the recipe has just the right balance of creamy, tangy, and savory on its own, it’s also flexible enough for you to make it your own. Add more cheese, try different herbs, toss in a few chopped eggs—once you’ve got the basics down, the possibilities are endless.

Most importantly, don’t be intimidated if you’re not a “potato salad person.” I’ve seen this recipe convert more than a few skeptics. With the right textures, flavors, and techniques, you can create something truly special that everyone at the table will rave about. The crispy bits of turkey bacon, the herby lemon-spiked dressing, and the way everything clings so perfectly to those tender red potatoes? Pure magic.

So here’s your invitation: give it a try. Go boil some potatoes, crisp up that bacon, and whip together this dreamy, tangy, creamy masterpiece. I promise it’ll be worth it. And once you do, I’d love to hear how it went! Leave a comment, share your tweaks, or even tag me in your photos if you post it on social media. Seeing your versions of this salad brings me so much joy, and I’m always curious to see how others make a recipe their own.

Happy cooking—and don’t be surprised when people start requesting you bring “that amazing potato salad” to every gathering from here on out. You’ve got a winner here, and I can’t wait for you to taste it.

Go ahead and bookmark this one—you’ll be coming back to it all summer long.

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