Sour Cream and Bacon Potato Salad
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
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.