Sour Cream and Green Onion Potato Salad with Bacon Inspired by my favorite potato chip flavor.

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 the Sour Cream and Green Onion Potato Salad with Bacon recipe. This creamy, easy to prepare potato salad starts with red potatoes (skins left on) and finishes with optional chopped green onions perfect for cookouts, backyard barbeques, tailgating and potlucks. Did I mention bacon?

What's the shortcut?

The shortcut in this recipe is to leave on the skins of the red potatoes. Not only does it save you time, it adds fiber and color to the potato salad. Who knew potato salad could be healthy!

You can also make this potato salad in steps as you have time.

• Cook potatoes one day and bacon one day
• Toss it all together another day
• Serve it on the third day. The flavors meld together best if made the day before serving.

How can I cut a few calories in potato salad?

If you are looking to cut calories and make lighter potato salad, you can use a light mayonnaise.

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

Another way to save a few calories is to omit the bacon. Turkey bacon may be an option for some folks.

Sour Cream and Green Onion Potato Salad is different

This potato salad may be very different than Grandma's Southern 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.

Other sides and salads you will love:

Broccoli Raisin and Purple Cauliflower Salad

Vidalia Onion and Grape Tomato Salad

Easy Cheesy Baked Mac and Cheese

Southern Fried Yellow Squash

My Amazon Picks for this Recipe

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Sour Cream and Green Onion Potato Salad with Bacon

Kathleen Phillips | GritsAndGouda.com

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.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Cooling and chilling 1 hr 30 mins

Total Time 35 mins

Course Salad

Cuisine American

Servings 12 servings

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
• 1 to 2 tablespoons chopped green onions

Instructions

 

• 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.

Notes

Make Ahead Plan:

• Cook potatoes one day and bacon one day
• Toss it all together another day
• Serve it on the third day. The flavors meld together best if made the day before serving.