Description
This Sour Cream and Bacon Potato Salad is a crowd-pleaser with its creamy texture, crispy bacon, and fresh parsley. A simple dish perfect for potlucks or a tasty side to any meal!
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 water by about 1 inch and boil on high for 30-40 minutes until tender.
- Once cooked, drain the potatoes and let them cool slightly.
- Peel the potatoes, leaving some skin on, and cube them into bite-sized pieces in a large bowl. Season generously with salt.
- Chop 1 hard-boiled egg and set aside for garnish, reserving a few tablespoons of bacon and parsley as well.
- Chop the remaining boiled eggs and add them to the cubed potatoes. Stir in the chopped parsley and remaining bacon gently.
- In a separate medium bowl, whisk together sour cream, mayonnaise, spicy brown mustard, and hot pepper sauce. Mix this dressing into the potato mixture, adjusting with more mayo or sour cream if desired.
- Transfer the potato salad to a serving bowl and garnish with the reserved egg, bacon, and parsley. Serve at room temperature or refrigerate until ready to serve.
- For extra flavor, top with grated cheddar cheese without mixing it into the salad.
Notes
For easier peeling, leave the potatoes slightly warm after boiling.
This salad can be made a day in advance for enhanced flavor.
Avoid adding the cheese to the salad before serving to keep it from getting soggy.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 130mg