Sour Cream and Bacon Potato Salad

Are you looking for a new potato salad to serve at your Memorial Day barbecue? I have a favorite tried-and-true potato salad that I love, but thought it would be fun to put a new twist on our family favorite. Most Memorial celebrations include a barbecue. What barbecue is complete without a good potato salad? It’s kind of like serving apple pie without ice cream. Not happening here.
Sour Cream and Bacon Potato Salad tastes like a loaded baked potato, served cold. It’s creamy and filled with things you love in a good old fashioned potato salad, with a few extras like sour cream, bacon and fresh parsley.
My first bite to taste-test ended up morphing into an entire plate of potato salad for dinner. I couldn’t put the fork down.
I’m guessing you’ll love it too.

Sour Cream and Bacon Potato Salad

5 from 1 vote

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Author: Si Foster

Ingredients 

• 5 lb bag of red potatoes
• 6 hard boiled eggs, peeled
• 1/2 lb bacon, cooked crisp and diced, divided
• 1/2 cup flat leaf parsley, chopped
• 1 1/2 cups sour cream, light is fine
• 1 1/2 cups mayo
• 3 tablespoons Spicy Brown Mustard
• 3-4 drops hot pepper sauce
• salt and pepper

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Instructions

• Wash potatoes and place in a large pan. Fill pan with enough water to cover potatoes by about one inch. Boil on high for about 30-40 minutes, or until potato is soft and knife is easily inserted into potato. Drain water from pan and let potatoes sit for a minute to cool.
• While potatoes are still hot, quarter or cube potatoes and place in large bowl.
• Salt the potatoes generously.
• Chop one egg and set aside for garnish. Reserve a few tablespoons of chopped bacon and a bit of parsley, also for garnish.
• Quarter the remaining 5 boiled eggs, and add to the potatoes in the bowl. Add the parsley and remaining chopped bacon and toss all ingredients lightly.
• Whisk the sour cream, mayo, spicy brown mustard and hot pepper sauce in a bowl and add to the potato mixture. Taste the salad and add more mayo or sour cream, depending on how creamy you like your salad.
• Heap into a serving bowl and garnish with the reserved chopped egg, bacon and parsley. Refrigerate until ready to serve, or serve immediately at room temperature.

Notes

-I don’t peel the potatoes before boiling. Peel after the potatoes are cooked. I always leave some of the peel attached.-I used regular sour cream. Low fat sour cream will also work in this dish.-After the initial mixing of the sour cream and mayo with the potatoes, the potatoes will absorb some of the moisture. I always add a bit more either sour cream or mayo before serving. Wait to place the final garnish on the salad until just before serving.-I use French’s brand Spicy Brown Mustard.-If you really want to truly mimic the flavor of a loaded baked potato, add some grated cheese as well. I would only do this as a garnish to the top of the salad so the cheese doesn’t get soggy.