Potato and Bacon Salad
Indulge in the perfect balance of creamy, smoky, and tangy flavors with this irresistible Potato and Bacon Salad, a delightful twist on the classic picnic side dish. Featuring tender Russet potatoes, crisp bacon crumbles, and a luscious dressing made from a blend of mayonnaise, sour cream, Dijon mustard, and a hint of apple cider vinegar, this salad is bursting with bold flavor in every bite. Fresh green onions and parsley add a pop of color and herbaceous notes, making it as visually appealing as it is delicious. Quick to prepare, this hearty dish is ideal for barbecues, potlucks, or weekday dinners and is best served chilled to let the flavors meld beautifully. Savor the comfort of homemade goodness with this easy potato salad recipe that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 6 slices Bacon
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 3 stalks Green onions
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes and cut them into bite-sized chunks. Place the potatoes in a large pot and cover them with cold water.
Add a generous pinch of salt to the pot and bring the water to a boil over medium-high heat. Reduce the heat to medium and cook the potatoes for 10-15 minutes or until fork-tender. Drain the potatoes and allow them to cool slightly.
While the potatoes cook, heat a skillet over medium heat and cook the bacon until crispy, about 7-10 minutes. Transfer the bacon to a paper towel-lined plate to drain, then crumble into small pieces once cooled.
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.
Thinly slice the green onions and finely chop the parsley. Set aside a small amount of parsley for garnish.
Add the cooked potatoes to the mixing bowl with the dressing and gently toss to coat them evenly. Fold in the crumbled bacon, green onions, and parsley.
Taste the salad and adjust seasoning with additional salt and pepper if needed.
Chill the potato and bacon salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Garnish with the reserved parsley before serving. Serve cold or at room temperature.
Nutrition Facts
Calories |
3272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.6 g | 280% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 288.2 g | 105% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 20.9 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 363 mg | 28% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6266 mg | 133% | |
*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.
