Scallion and Bacon Potato Salad
Loaded with savory bacon, crisp scallions, and creamy Yukon Gold potatoes, this Scallion and Bacon Potato Salad is a delicious twist on a classic side dish. Perfectly tender potatoes are tossed in a tangy, velvety dressing of mayonnaise, sour cream, Dijon mustard, and a hint of apple cider vinegar, offering a balanced punch of flavor in every bite. The smoky crunch of bacon and the fresh bite of scallions add irresistible texture and depth, while optional parsley brings a pop of color to the dish. Ready in under an hour, this potato salad is easy to make and ideal for picnics, potlucks, or a standout addition to your barbecue spread. Serve it chilled or at room temperature for a crowd-pleasing side everyone will love!
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 6 slices Bacon
- 4 stalks Scallions (green onions)
- 3 tbsp Mayonnaise
- 3 tbsp Sour cream
- 1 tbsp Dijon mustard
- 1 tsp Apple cider vinegar
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Wash, peel (if desired), and cut the Yukon Gold potatoes into bite-sized chunks. Place the potatoes into a large pot and cover with cold water, ensuring the water is at least 1 inch above the potatoes.
Add a generous pinch of salt to the water and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 12-15 minutes, or until the potatoes are fork-tender.
Drain the potatoes in a colander and set them aside to cool slightly to room temperature.
While the potatoes are cooking, cook the bacon slices in a large skillet over medium heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble into small pieces once cooled.
Thinly slice the scallions, separating the white and light green parts from the dark green tops.
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper. Whisk the dressing until smooth and well combined.
Add the cooled potatoes, crumbled bacon, and the white and light green parts of the scallions to the dressing. Gently fold everything together until the potatoes are well coated.
Transfer the potato salad to a serving dish and sprinkle with the dark green scallion tops and chopped parsley, if using, for garnish.
Chill the potato salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve cold or at room temperature.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 3707 mg | 161% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 9.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 200 mg | 15% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4131 mg | 88% | |
*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.
