Description
This Sour Cream and Bacon Potato Salad is a must-try! With its creamy texture, crispy bacon, and fresh ingredients, it’s perfect for gatherings or a quick 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 to taste
- grated cheddar cheese for garnish, optional
Instructions
- Wash the potatoes and place them in a large pot. Cover with enough water by about 1 inch, then boil on high for 30-40 minutes until tender.
- Once boiled, drain the potatoes and let them cool slightly before peeling, leaving some skin on for texture.
- Cube the potatoes and place them in a large bowl, generously salting them.
- Chop one boiled egg for garnish and reserve some bacon and parsley as well. Chop the remaining eggs and add them to the potatoes along with parsley and remaining bacon, tossing lightly.
- In a medium bowl, whisk together sour cream, mayonnaise, spicy brown mustard, and hot pepper sauce. Combine this mix with the potatoes, adjusting the seasoning to taste with more mayonnaise or sour cream if desired.
- Transfer the salad to a serving bowl and top with reserved egg, bacon, and parsley. Serve warm or chill before serving.
- For a classic baked potato taste, consider topping with shredded cheddar cheese but avoid mixing it in.
Notes
For best results, use fresh ingredients for enhanced flavor.
Adjust the amount of hot pepper sauce according to your spice preference.
Can be made a day in advance; just store in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg