Sour Cream and Bacon Potato Salad

Creamy, savory, full of flavor – and ready to be served at your next BBQ, ABK’s Sour Cream and Bacon Potato Salad brings together all the things you love in a loaded baked potato. Make it for your next gathering and you’ll be sharing this recipe again and again. 

Are you looking for a next level potato salad to serve at your Memorial Day barbecue? Here’s a new twist on our favorite potato salad. This recipe is filled with all the things you love in a good, old-fashioned potato salad, with a few extras, like sour cream, bacon, cheddar cheese and fresh parsley.

Si’s reaction to this salad recipe:

“My first bite to taste test this recipe 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.”

Potato Salad Ingredients

Red potatoes are a great choice for potato salads. They’re easy to peel and hold their shape.

Hard boiled eggs add protein, creaminess, and a classic potato salad flavor.

Chopped bacon adds a salty, savory crunch. Bacon makes everything taste better! 

Flat leaf parsley gives a fresh, bright flavor. Chopped green onions (green parts only) are a great substitute. 

Sour cream & mayonnaise hold all flavors together. We use regular, but low fat can also be used. 

Spicy brown mustard deepens the flavor of the salad dressing. French’s Spicy Brown Mustard is our go-to, but use your favorite. 

Hot pepper sauce adds a little kick of flavor. Try a few drops at first and then add more if you like it spicier.

Cheddar cheese is a garnish for the “fully loaded” baked potato taste.

Tips for making great potato salad

Try our recipe for How to Bake Bacon in the Oven for easy cleanup.

Try our recipe for Instant Pot Hard Boiled Eggs. 

Salt the potatoes before boiling to add flavor from the inside out. 

Avoid overcooking the potatoes to keep the salad from becoming mushy. 

Peel potatoes after boiling to keep potatoes from tasting watery.

After draining potatoes, let sit in the warm pot to dry them out a bit.  

This salad can absorb the dressing if not served immediately. To keep it creamy, add a bit of mayonnaise or sour cream before garnishing and serving.

Easy Steps to make Sour Cream bacon Potato Salad

Bake and chop bacon

Boil potatoes, then peel and chop

Boil eggs, then peel and chop

Make salad dressing

Stir together – add more dressing as needed before serving

Garnish and serve

Here are a few more of our favorite salads at ABK: Mango Chicken Pasta Salad with Tarragon Lime Dressing, Asian Wonton Chicken Salad, and Tomato, Cucumber and Cottage Cheese Salad. We’d love to hear from you in the comments below.

Originally published May 2014; updated with new photos and content.

Sour Cream and Bacon Potato Salad

5 from 1 vote

Print Pin

Author: Si Foster

Course: Salad

Cuisine: American

Ingredients 

• 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

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Instructions

• Wash potatoes and place in a large pot. Fill with enough water to cover potatoes by about 1 inch. Boil on high for 30-40 minutes or until a knife is easily inserted into the potatoes. Drain water and let potatoes sit to cool a bit.
• While potatoes are still warm, peel the potatoes, leaving some of the skin attached.
• Cube potatoes and place in a large bowl. Generously salt potatoes.
• Chop 1 egg and set aside for garnish. Also reserve a few tablespoons of chopped bacon and a bit of parsley for garnish.
• Chop the remaining 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, mayonnaise, spicy brown mustard, and hot pepper sauce in a medium bowl and add to the potatoes. Taste the salad and add more mayonnaise or sour cream to taste.
• Heap into a serving bowl and garnish with the reserved egg, bacon, and parsley. Serve at room temperature or refrigerate until serving.
• For a classic loaded baked potato flavor, top with shredded cheddar cheese. Avoid mixing it into the salad as it can become soggy.

Notes

Cooking bacon in the oven is an easy way to prepare bacon without making a mess. Try our How to Bake Bacon in the Oven recipe. 

For easy to make hard boiled eggs, try our Instant Pot Hard Boiled Eggs recipe.

We use regular sour cream, although low-fat sour cream will also work in this dish.

If the potatoes absorb some of the moisture from the salad dressing, add a bit more sour cream or mayo before serving. 

Wait to place the final garnish on the salad until just before serving.

We like French’s Spicy Brown Mustard.