Country Bacon Potato Salad
Creamy, savory, and loaded with flavor, Country Bacon Potato Salad is the ultimate side dish for any gathering. This hearty recipe combines tender Russet potatoes with crispy, smoky bacon, all tossed in a tangy, velvety dressing made with mayonnaise, sour cream, Dijon mustard, and a touch of apple cider vinegar. Fresh green onions and parsley lend a bright, herbaceous finish, while the perfect balance of salt and pepper ensures every bite is irresistibly satisfying. Quick to prepare in just 40 minutes and ideal for picnics, BBQs, or family dinners, this classic potato salad is a guaranteed crowd-pleaser that tastes even better chilled. Whether served alongside grilled meats or as part of a holiday spread, this dish is a true comfort food staple packed with country-style goodness.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 8 slices Bacon
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 4 stalks Green onions
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Wash, peel, and dice the russet potatoes into 1-inch cubes.
Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble into small pieces once cooled.
Drain the cooked potatoes and set them aside to cool slightly.
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
Chop the green onions and parsley, reserving a bit of each for garnish.
Add the cooked potatoes, crumbled bacon, chopped green onions, and parsley to the bowl with the dressing. Gently toss until everything is evenly coated.
Taste the salad and adjust seasoning with additional salt or pepper, if desired.
Transfer the potato salad to a serving dish and garnish with the reserved green onions and parsley.
Refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.2 g | 287% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 4892 mg | 213% | |
| Total Carbohydrate | 260.8 g | 95% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 19.7 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 356 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 5655 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
