Description

This Sour Cream and Bacon Potato Salad offers a wonderful blend of flavors with tender red potatoes, crispy bacon, and a creamy dressing, making it an ideal choice for gatherings or a hearty side at dinner.

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. Fill with 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, leaving some of the skin on.
Cube the potatoes and place them in a large bowl. Generously salt the potatoes.
Chop 1 boiled egg and set aside for garnish. Reserve a few tablespoons of the chopped bacon and some parsley for garnish as well.
Chop the remaining boiled eggs and add them to the potatoes in the bowl. Add the parsley and remaining chopped bacon, tossing all ingredients lightly.
In a medium bowl, whisk together the sour cream, mayonnaise, spicy brown mustard, and hot pepper sauce. Add this mixture to the potatoes and adjust with more mayonnaise or sour cream to taste.
Transfer to a serving bowl, garnishing with the reserved egg, bacon, and parsley. Serve at room temperature or chill in the refrigerator until serving.
For a classic loaded baked potato flavor, top with shredded cheddar cheese but avoid mixing to prevent sogginess.

Notes

Add more sour cream or mayonnaise according to personal taste after mixing.
Allow the salad to chill in the refrigerator for at least an hour for flavors to meld.
Feel free to mix in other ingredients like diced celery or green onions for added texture.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 8g
Cholesterol: 100mg