Description
This Sour Cream and Bacon Potato Salad features delicious flavors and simple preparation. With crunchy bacon, creamy dressing, and tender potatoes, it’s perfect for any gathering or as a comforting side dish.
Ingredients
Scale
- 5 pounds red potatoes
- 6 hard boiled eggs, peeled
- 1/2 pound bacon, cooked crisp and chopped, divided
- 1/2 cup flat leaf parsley, chopped
- 1 1/2 cups sour cream, regular or light
- 1 1/2 cups mayonnaise
- 3 tablespoons spicy brown mustard
- 3–4 drops hot pepper sauce
- salt and pepper
- grated cheddar cheese for garnish, optional
Instructions
- Wash the potatoes and place them in a large pot. Cover with water, about 1 inch above the potatoes. Boil on high for 30-40 minutes until tender.
- Once warm, peel the potatoes leaving some skin on.
- Cube the peeled potatoes and place in a large bowl, seasoning generously with salt.
- Chop 1 boiled egg for garnish and reserve some bacon and parsley as well.
- Chop the remaining eggs and stir them into the bowl with the potatoes along with parsley and most of the bacon, tossing lightly.
- In another bowl, whisk together sour cream, mayonnaise, mustard, and hot sauce, then add to the potato mixture. Adjust taste with additional mayonnaise or sour cream if desired.
- Transfer to a serving bowl, garnishing with the reserved egg, bacon, and parsley. Serve immediately or chill until ready to serve.
- For a loaded baked potato flavor, top with shredded cheddar cheese without mixing.
Notes
Feel free to adjust the level of creaminess by adding more sour cream or mayonnaise.
For extra flavor, consider adding diced green onions or celery.
Serve chilled or at room temperature for the best taste.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 190mg