Sour Cream and Green Onion Potato Salad with Bacon

I could eat an entire bag of sour cream and onion potato chips if left to my own devices! Those tangy chips inspired me to create this potato salad recipe. Did I mention the bacon?

The shortcut in this recipe is to leave on the skins of the red potatoes.

Leaving on the potato skins not only saves time, it adds fiber to your diet! See, who knew potato salad could be healthy.

Actually replacing almost half of the mayonnaise with sour cream is also a fat-saving tip, especially if you used lite sour cream.

This potato salad may be very different than Grandma’s yellow mustard potato salad with possibly a boiled egg chopped up and pickle relish stirred in. But, I guarantee it will be a hit at your summer picnic, family reunion, or 4th of July gathering at the lake.

Sour Cream and Green Onion Potato Salad with Bacon

Sour Cream and Green Onion Potato Salad with Bacon
Prep Time
15 mins
Cook Time
20 mins
Cooling and chilling
1 hr 30 mins
Total Time
35 mins
 
I could eat an entire bag of sour cream and onion potato chips if left to my own devices! I developed this potato salad with the flavors of my favorite potato chip in mind. I don’t peel the potatoes for two reasons: saves time and adds color and fiber.
Course: Salad
Cuisine: American
Keyword: potato, potato salad, bacon, sour cream, green onions, scallions, picnic, 4th of july food, family reunion
Servings: 12 servings
Author: GritsAndGouda.com
Ingredients
  • 8 medium size red potatoes unpeeled (about 2 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 5 slices bacon cooked and crumbled
  • 2 tablespoons chopped green onions
Instructions
  1. Wash the potatoes and cut off any blemishes. I do not peel the potatoes but it is an option.
  2. Cut potatoes in about 1/2 –inch cubes and place in an 8 cup saucepan or pot. Cover potatoes with water and add 1/2 teaspoon of salt. Cover with a lid and bring to a boil. Reduce heat and simmer uncovered 20 minutes or just until tender. Drain the potatoes in a colander. Let the potatoes cool to room temperature.
  3. Stir together mayonnaise, sour cream, mustard, and 1/4 teaspoon salt in a small bowl and add to the potatoes. Add bacon and green onions. Stir gently until the potatoes are coated. Cover and chill at least 2 hours or until ready to serve.

 

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Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

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