This Potato Salad with Bacon is creamy, smoky, and the best side dish for any bbq, picnic, or potluck. With 6 simple ingredients it doesn't get any easier! My secret is adding sour cream to the dressing to make it even creamier (plus add some nice tang!).
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This Sour Cream and Bacon Potato Salad is the best potato salad recipe I've ever eaten! Growing up, I wasn't a huge fan of my grandma's classic recipe with hard boiled eggs and yellow mustard. Once I got a little older and realized how versatile potato salad can be, I developed this version and it's been a staple at family barbecues and gatherings for years and years.
My favorite part is that it's quick and easy to prepare in about 30 minutes, and I also recommend to make in advance for even better flavor. This means that you can prep dinner or entertain effortlessly knowing that one of your side dishes is already made! My family loves this served with Venison Burgers and Gouda Mac and Cheese.
Reader Review: "I made this potato salad for Thanksgiving! It went over very well! I have a request to make it again for Christmas...everyone loved it!
Thank you...it will be made for Holidays, picnics, etc.!" - Nina
Shortcuts
- Leave the skins on the potatoes. Not only does it save you time, it adds fiber and color to the potato salad. Who knew potato salad could be healthy!
- Boil the potatoes a day or two in advance if you are entertaining a crowd or to cut down on dinner prep time for a busy weeknight.
- You can even make the potato salad a day ahead. I actually find it to be better, the flavors have a chance to "marry" and be even more delicious.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Red potatoes: Make sure these are unpeeled and medium in size. You could also use Yukon Gold potatoes.
- Salt: Always season for the best flavor.
- Mayonnaise: Creamy base to the dressing.
- Sour cream: My hidden secret for an extra creamy dressing.
- Dijon mustard: Adds depth of flavor to the dressing as well as tang.
- Bacon: Crispy and smoky with every bite.
- Green onions: Adds freshness, a pop of green, and a hint of onion.
How to make Sour Cream Potato Salad with Bacon
Scroll down to the bottom for the printable recipe with detailed instructions.
- Wash the potatoes and cut off any blemishes. I do not peel the potatoes but it is an option.
- Cut potatoes in about ½–inch cubes and place in an 8 cup saucepan or pot. Cover potatoes with water and add ½ 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 ¼ 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.
Pro Tips
- Cut the potatoes into the same sized cubes. This helps them to cook at the same rate so they become the perfect tender and creamy consistency.
- Cover the potatoes in cold water, then bring to a boil. If there's anything I learned from working in a magazine test kitchen for many years it's this! An essential technique to cooking potatoes the correct way.
- Peel the potatoes if you'd like. If you aren't a fan of the skin, you can easily peel the potatoes.
- Add other herbs or spices. Have fun with the flavors! Try adding fresh parsley, dill, celery ceed, cayenne, smoked paprika, and more!
- If you're prepping this salad in advance, I recommend to wait to add the bacon until you are ready to serve. This keeps it crispy and flavorful.
- Don't over-boil the potatoes. This can cause your potato salad to become mushy or break down in texture. Right when the potatoes become tender when pierced with a knife is when you know they are ready to cool.
Substitutions & Variations
- Swap red potatoes for Yukon Golds or russets. I prefer red the most, especially with the skin on, but Yukon Gold are also creamy. Russets work fine too, just know their texture is more starchy that red potatoes (I also recommend peeling them).
- Stir in grated cheese. If you want a loaded potato salad, add shredded cheddar cheese. Even pepper jack would be tasty too for a bit of a kick.
- Leave off the green onion or swap it for chopped sweet onion.
- For a lighter potato salad, use light mayonnaise or light sour cream. You can also easily replace the mayo and sour cream with Greek yogurt. Swap the bacon for turkey bacon or omit it completely.
What to Serve with Bacon Potato Salad
There are too many options, it's really a side dish you can serve all year! Here are some dishes my family loves to enjoy with it:
Storage
Store the sour cream potato salad in an airtight container in the fridge for up to 4 days. I like to let it sit out at room temperature for 10 to 15 minutes to take the chill off.
Making this side dish in advance is perfect. In fact, make it a day in advance for even better flavors.
FAQ's
Make sure you pat the potatoes very dry before mixing with the dressing. Also take caution to no over-boil the potatoes. This can make them mushy and more watery in texture.
Not boiling the potatoes correctly, overcooking the potatoes, and not dressing the potato salad far enough in advance.
It's up to you! I like the peels on red and Yukon potatoes sometimes and always Russet potatoes peeled. It all comes down to which potatoes you use and personal preference.
More Delicious Side Dishes
Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!
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Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Sour Cream Potato Salad with Bacon
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Ingredients
- 8 medium size red or Yukon gold potatoes unpeeled (about 2 ½ pounds)
- ½ teaspoon salt
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- 5 slices bacon cooked and crumbled
- 1 to 2 tablespoons chopped green onions (optional)
Instructions
- Wash the potatoes and cut off any blemishes. I do not peel the potatoes but it is an option.
- Cut potatoes in about ½ –inch cubes and place in an 8 cup saucepan or pot. Cover potatoes with water and add ½ 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 ¼ 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
- 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.
Sara M
I make this, my stepmother's recipe. We used to just use sour cream, but half sour cream half Mayo helps it stick better. Not sure about adding Dijon. I just use salt and pepper and Dill weed, dill weed, dill weed --tons of dill! It is delicious
Kathleen
I love the idea of adding dill! I'm going to try that. Thanks for sharing!
Nina McMillan
I made this potato salad for Thanksgiving ! it went over very well ! I have a request to make it gain for Christmas...everyone loved it ! !
Thank You...it will be made for Holidays..picnics etc !!
gritsandgouda
Yes it is one of those year 'round favorites, for sure. So glad you and your family loved it!