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.

Nutrition

Serving Size: 1/2 cup
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 7g
Cholesterol: 100mg