Sour Cream Potato Salad with Bacon
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!).
Servings: 12 servings
Calories: 0.5cup
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
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.
