Description

This Sour Cream and Bacon Potato Salad combines tender red potatoes, hard boiled eggs, and crispy bacon with creamy dressing for a flavorful side dish that’s perfect for gatherings or a quick weeknight meal.

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

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Instructions

Wash the potatoes and place them in a large pot. Fill with enough water to cover by about an inch and boil on high for 30-40 minutes until a knife easily pierces the potatoes. Drain and let cool slightly.
While the potatoes are warm, peel them, leaving some skin on.
Cube the potatoes and place them in a large bowl, generously salting them.
Chop one egg for garnish and reserve a few tablespoons of chopped bacon and parsley.
Chop the remaining eggs and add them to the potatoes in the bowl along with parsley and most of the bacon. Toss everything lightly.
In a medium bowl, whisk together sour cream, mayonnaise, spicy brown mustard, and hot pepper sauce. Add this mixture to the potatoes and adjust seasoning if necessary.
Transfer the salad to a serving bowl and garnish with reserved egg, bacon, and parsley. Serve at room temperature or refrigerate before serving.
For an extra treat, consider topping with shredded cheddar cheese, avoiding mixing it directly into the salad to prevent sogginess.

Notes

For the best flavor, use freshly cooked bacon that is crispy.
If you prefer a lighter version, feel free to use light sour cream and mayonnaise.
This salad can be made a day ahead for flavors to meld.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 590mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 6g
Cholesterol: 68mg