Sour Cream and Bacon Potato Salad is a classic dish that never fails to please. With tender red potatoes, crispy bacon, and a creamy dressing, this salad strikes a perfect balance between richness and freshness. You’ll find it hard to resist scooping up a second serving, especially when it’s served at your favorite backyard barbecue or picnic.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sour Cream and Bacon Potato Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sour Cream and Bacon Potato Salad

I first discovered this recipe during a summer gathering with friends and instantly fell in love with the way the flavors came together. The smokiness of the bacon combined with the tangy sour cream creates an irresistible blend that has made its way into my regular cooking rotation. Trust me, once you whip up this delightful salad, you’ll be the one friends remember for bringing the best dish to the potluck.

Why You’ll Love This Recipe

Simple & Quick: With just a handful of ingredients, this salad comes together effortlessly in about an hour.
Irresistible Flavor: The tanginess from the sour cream and mayonnaise paired with crispy bacon creates a mouthwatering taste experience.
Eye-Catching Appeal: The vibrant colors of the potatoes, parsley, and garnishes make it visually impressive on any table.
Flexible Serving: Perfect for summer barbecues, holiday gatherings, or even just as a comforting side for weeknight dinners.
Diet-Friendly Options: Easily modify for a lighter version by using light sour cream and mayonnaise.

Ingredients You’ll Need

5 pounds red potatoes: These potatoes hold their shape well after boiling, offering a creamy texture that pairs perfectly with the dressing.
6 hard boiled eggs: They add protein and a lovely creaminess to the salad, while also serving as an eye-catching garnish.
1/2 pound bacon (cooked crisp and chopped, divided): The bacon brings a hearty, smoky flavor that elevates the entire dish.
1/2 cup flat leaf parsley (chopped): Adds a fresh, herbal note and brightens the salad’s presentation.
1 1/2 cups sour cream (regular or light): This is the base of the dressing, providing creaminess and a tangy flavor.
1 1/2 cups mayonnaise: Adds richness and helps to bind the ingredients together for a smooth texture.
3 tablespoons spicy brown mustard: This ingredient lends a zesty kick that beautifully contrasts with the creaminess.
3-4 drops hot pepper sauce: Just a little splash can elevate the flavors and gives a subtle heat without overwhelming the salad.
Salt and pepper: Essential for seasoning the potatoes perfectly.
Grated cheddar cheese (for garnish, optional): If desired, sprinkle on top for that classic loaded baked potato vibe.

How to Make Sour Cream and Bacon Potato Salad

Boil the Potatoes: Wash the red potatoes thoroughly and place them in a large pot. Add enough water to cover them by about 1 inch. Boil on high for 30-40 minutes, or until a knife easily pierces the potatoes. Drain and set aside to cool just a bit.
Prepare the Potatoes: While the potatoes are still warm, peel them, leaving some of the skin attached for texture. Once peeled, cube the potatoes and transfer them to a large mixing bowl. Generously sprinkle with salt.
Chop the Eggs: Take 1 hard-boiled egg and chop it, setting it aside for garnish. Chop the remaining five eggs and add them to the potato bowl, along with the chopped parsley and three-quarters of the chopped bacon. Toss everything lightly to combine.
Make the Dressing: In a medium-sized bowl, whisk together the sour cream, mayonnaise, spicy brown mustard, and a few drops of hot pepper sauce. Adjust seasoning with salt and pepper. If you think the potato salad needs a bit more creaminess, feel free to add extra mayonnaise or sour cream to taste.
Combine: Gently fold the dressing into the potato mixture until everything is well coated. Don’t over mix; you want to keep the texture of the potatoes.
Garnish: Transfer the salad to a serving bowl and top with the reserved chopped egg, bacon, and parsley. You can serve it right away at room temperature or refrigerate until you’re ready to serve.
For Extra Flavor: If you want a loaded baked potato flavor, garnish with shredded cheddar cheese right before serving, but avoid mixing it into the salad to prevent sogginess.

Storing & Reheating

Store any leftovers of this potato salad in an airtight container in the refrigerator. It will keep well for up to three days. For longer storage, you can freeze it for up to three months, but be aware that freezing can change the texture a bit. When ready to enjoy again, thaw overnight in the fridge and serve chilled, or allow to come to room temperature before serving. The flavors will meld beautifully as it rests, so consider giving it a gentle stir before serving.

Chef’s Helpful Tips

When boiling potatoes, make sure they’re all similar in size for even cooking. Larger potatoes may need an extra few minutes.
For an easy egg-peeling experience, dunk hard-boiled eggs in ice water immediately after cooking to help separate the shell from the egg.
Test the flavor of your dressing before mixing it fully into the potatoes. Adjust seasoning if you like it a bit tangier or spicier.
This salad is perfect for making ahead. Let it chill for a couple of hours in the fridge, allowing time for the flavors to meld together beautifully.
If you’re making this salad for a large gathering, consider doubling the recipe. It’s guaranteed to be a hit!

Sour Cream and Bacon Potato Salad is not just another side dish; it’s a celebration of flavor and texture that brings joy to every gathering. With its creamy dressing, tender potatoes, and crispy bacon, you won’t just want to share it; you’ll be proud to take it to every lunch or dinner party. Experiment with the ingredients as you see fit, and make it your own! Enjoy every delicious bite!

Recipe FAQs

Can I make this potato salad ahead of time?

Absolutely! In fact, making this salad a day in advance allows the flavors to deepen and develop, making it even more delicious. Just keep it well covered in the refrigerator until you’re ready to serve.

What can I substitute for sour cream?

If you prefer a lighter version, you can use Greek yogurt instead of sour cream. This swap keeps the creaminess while adding a bit of tang, or you might try using a dairy-free yogurt for a vegan option.

How can I modify the recipe for fewer servings?

You can easily adjust the amount of potatoes and other ingredients based on how many people you’re serving. Halving the recipe is straightforward: just use 2.5 pounds of potatoes and adjust the measurements of the other ingredients accordingly.

Can I add other ingredients to the salad?

Certainly! This recipe is quite versatile. You can include diced celery for crunch, chopped green onions for a bit of bite, or even some diced bell peppers for extra color and flavor. Feel free to get creative!

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Sour Cream and Bacon Potato Salad

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Author: Anna
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Side Dish
Method: Boiling
Cuisine: American

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Description

This Sour Cream and Bacon Potato Salad features tender potatoes mixed with crispy bacon and a creamy dressing, making it a perfect addition to any meal or gathering. Its flavors are irresistible, and the prep is straightforward, ideal for food lovers searching for homemade comfort food.

Ingredients

Scale

5 pounds red potatoes
6 hard boiled eggs, peeled
1/2 pound bacon, cooked crisp and chopped (divided)
1/2 cup flat leaf parsley, chopped
1 1/2 cups sour cream, regular or light
1 1/2 cups mayonnaise
3 tablespoons spicy brown mustard
3–4 drops hot pepper sauce
1 teaspoon salt
1 teaspoon pepper
grated cheddar cheese for garnish, optional

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Instructions

Wash the potatoes and place them in a large pot. Fill with water to cover by about 1 inch.
Boil on high for 30-40 minutes until a knife easily pierces the potatoes. Drain and cool slightly.
While still warm, peel the potatoes, leaving some skin on.
Cube the potatoes and place them in a large bowl. Generously salt them.
Chop 1 boiled egg for garnish and reserve a few tablespoons of bacon and parsley for garnish as well.
Chop the remaining eggs and add to the cubed potatoes. Mix in parsley and most of the bacon, tossing gently.
In a separate bowl, whisk together sour cream, mayonnaise, mustard, and hot pepper sauce, then add to the potato mixture. Adjust seasoning to taste.
Transfer salad to a serving bowl and garnish with reserved egg, bacon, and parsley. Serve warm or chill until ready.
For added flavor, top with shredded cheddar cheese right before serving.

Notes

Letting the potatoes cool slightly makes them easier to handle when peeling.
Adjust the amount of bacon and seasoning to match your taste preferences.
For a fresher flavor, serve this salad at room temperature.