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.
- 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
Wash the potatoes and cut off any blemishes. I do not peel the potatoes but it is an option.
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.
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.