Description

This Sour Cream and Bacon Potato Salad offers a delightful combination of flavors with tender red potatoes, crispy bacon, and creamy dressing. It’s an easy, satisfying side perfect for barbecues, family gatherings, or potlucks, ensuring everyone will be coming back for seconds!

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 to taste
grated cheddar cheese for garnish, optional

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Instructions

Wash the potatoes and place them in a large pot. Add enough water to cover the potatoes by about 1 inch.
Boil on high for 30-40 minutes until a knife easily inserts into the potatoes. Drain the water and let the potatoes cool slightly.
While still warm, peel the potatoes, keeping some of the skin on.
Cube the potatoes and place them in a large bowl. Generously salt the potatoes.
Chop one egg and set it aside for garnish. Reserve a few tablespoons of chopped bacon and parsley too for garnish.
Chop the remaining boiled eggs and add them to the potatoes in the bowl. Add the parsley and remaining chopped bacon, then toss all ingredients lightly.
In a medium bowl, whisk together sour cream, mayonnaise, spicy brown mustard, and hot pepper sauce, then add this mixture to the potatoes. Taste and adjust with more mayonnaise or sour cream as desired.
Heap the salad into a serving bowl and garnish with reserved egg, bacon, and parsley. Serve at room temperature or refrigerate until ready to serve.
For a loaded baked potato flavor, top with shredded cheddar cheese but avoid mixing it into the salad.

Notes

For best flavor, make this salad a few hours ahead of serving.
This salad can be stored covered in the refrigerator for up to 3 days.
Feel free to add more spices or different herbs to customize it to your taste.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 9g
Cholesterol: 80mg