Description
This Sour Cream and Bacon Potato Salad is a delightful mix of flavors and textures, featuring tender potatoes, hard-boiled eggs, and crispy bacon. Ideal for picnics and gatherings, this easy-to-make dish is sure to please everyone!
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
- salt and pepper
- grated cheddar cheese for garnish, optional
Instructions
- Wash the potatoes and place them in a large pot covered with 1 inch of water. Boil on high for 30-40 minutes until a knife easily pierces through.
- Once cooked, drain the water and allow potatoes to cool slightly before peeling, leaving some skin on.
- Cube the potatoes and place them in a large bowl. Generously season with salt.
- Chop one boiled egg for garnish and reserve a few tablespoons of bacon and parsley.
- Chop the remaining boiled eggs and add them to the potatoes. Then add the chopped parsley and remaining bacon, tossing gently.
- In a medium bowl, whisk together sour cream, mayonnaise, spicy brown mustard, and hot pepper sauce. Pour over the potato mixture and adjust seasoning as needed.
- Transfer the mixture to a serving bowl and garnish with the reserved egg, bacon, and parsley. Serve warm or refrigerate until ready to serve.
- For extra flavor, top with shredded cheddar cheese without mixing it into the salad.
Notes
Feel free to add more sour cream or mayonnaise based on your desired creaminess.
This potato salad can be served warm or chilled, making it versatile for any occasion.
If you want more spice, add additional hot pepper sauce to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg