Potato Salad with Sour Cream and Bacon
Creamy, smoky, and bursting with savory flavor, this Potato Salad with Sour Cream and Bacon is a crowd-pleasing side dish that’s perfect for barbecues, potlucks, or weeknight dinners. Made with tender russet potatoes, crispy bacon, and a tangy dressing featuring sour cream, mayonnaise, and a hint of Dijon mustard, each bite is a harmonious balance of richness and freshness. The addition of green onions and fresh parsley lends a subtle herbaceous kick, while apple cider vinegar brightens the dish with a touch of acidity. Ready in under an hour and served chilled, this easy potato salad showcases simple ingredients elevated to comfort food perfection. Whether served alongside grilled meats or enjoyed on its own, this bacon potato salad is sure to be a hit.
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 6 slices bacon
- 1 cup sour cream
- 0.5 cup mayonnaise
- 1 tablespoon 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 russet potatoes and cut them into 1-inch cubes.
Place the potatoes in a large pot, cover with water, and add a generous pinch of salt.
Bring the water to a boil over high heat, then reduce to medium and cook the potatoes for 12-15 minutes, or until tender but not falling apart.
While the potatoes cook, fry the bacon slices in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to cool, then crumble into small pieces.
Drain the cooked potatoes and spread them out on a baking sheet. Allow them to cool to room temperature.
In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir until smooth and well combined.
Thinly slice the green onions and finely chop the parsley. Add them to the bowl with the dressing.
Once the potatoes are cooled, gently fold them into the dressing mixture, being careful not to break them apart.
Add the crispy crumbled bacon to the salad, reserving a small amount for garnish if desired.
Transfer the potato salad to a serving bowl and top with the reserved bacon and a sprinkle of fresh parsley if preferred.
Cover the salad and refrigerate for at least 1 hour before serving to let the flavors meld.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 4079 mg | 177% | |
| Total Carbohydrate | 243.6 g | 89% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 27.0 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 497 mg | 38% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5533 mg | 118% | |
*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.
