Sour Cream and Bacon Potato Salad is a creamy, tangy delight that will transform your typical potato salad experience. With tender red potatoes, hard-boiled eggs, and crispy bacon, this dish strikes the perfect balance between comfort and a touch of indulgence. The creamy dressing combines sour cream, mayonnaise, and a hint of spicy mustard, while the addition of fresh parsley provides a bright finish. It’s a hearty side that pairs wonderfully with grilled meats or stands alone as a satisfying lunch.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sour Cream and Bacon Potato Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sour Cream and Bacon Potato Salad

My love for this salad began at summer picnics, where it was a consistent crowd-pleaser. Friends and family would rave about the creamy texture and that irresistible crunch from the bacon. Unlike store-bought versions, which can be overly mayo-heavy or lacking personality, this Sour Cream and Bacon Potato Salad is packed with flavor and is as satisfying to make as it is to eat. Whether you’re hosting a backyard barbecue or simply craving something comforting, this potato salad is sure to be a hit.

Why You’ll Love This Recipe

Simple & Quick: This potato salad comes together in about an hour, making it perfect for last-minute gatherings.
Irresistible Flavor: The combination of tangy sour cream, zesty mustard, and crispy bacon creates a flavor explosion with every bite.
Eye-Catching Appeal: Vibrant red potatoes and fresh parsley make this salad a visually stunning addition to any table.
Flexible Serving: Ideal for picnics, potlucks, or as a side dish, this salad is versatile enough to suit any occasion.
Diet-Friendly Options: Easily transform the recipe for gluten-free needs by ensuring your mayonnaise is gluten-free.

Ingredients You’ll Need

5 pounds red potatoes: These potatoes are waxy, making them perfect for holding their shape in a salad.
6 hard-boiled eggs, peeled: Enhancing both protein and flavor, the eggs add a creamy texture that complements the potatoes.
1/2 pound bacon, cooked crisp and chopped: The crispy bacon introduces a smoky note that balances the creaminess of the dressing; keep some aside for garnish.
1/2 cup flat leaf parsley, chopped: This fresh herb not only adds color but also brightens the overall flavor of the salad.
1 1/2 cups sour cream, regular or light: Depending on your dietary preferences, you can use full-fat or light sour cream for a creamy base in the dressing.
1 1/2 cups mayonnaise: Mayonnaise adds richness; feel free to use a light version if desired.
3 tablespoons spicy brown mustard: This is the secret ingredient that gives your salad a zesty kick!
3-4 drops hot pepper sauce: A touch of heat elevates the flavors and is adjustable based on your spice preference.
Salt and pepper: Essential for enhancing all the natural flavors in the ingredients.
Grated cheddar cheese for garnish, optional: For those who love a loaded baked potato twist, a sprinkle of cheddar cheese on top adds an extra layer of cheesiness without compromising the salad’s texture.

How to Make Sour Cream and Bacon Potato Salad

Boil the Potatoes: Begin by washing the 5 pounds of red potatoes and placing them in a large pot. Fill it with enough water to cover the potatoes by about an inch. Bring the water to a boil over high heat and cook for 30-40 minutes or until they’re tender enough for a knife to easily pierce through. Once done, drain the potatoes and let them cool slightly.
Prepare the Potatoes: While the potatoes are still warm, peel them, leaving a bit of skin for added texture. Cube the potatoes into bite-sized pieces and place them in a large mixing bowl. Generously salt them to season.
Prepare Eggs & Garnish: Chop one of the hard-boiled eggs and set it aside for later garnish. Reserve a few tablespoons of chopped bacon and a bit of parsley for garnishing as well. Then, chop the remaining eggs and add them to the bowl with the cubed potatoes.
Mix in the Add-Ins: Add the chopped parsley and most of the crispy bacon (saving some for garnish) to the potatoes in the mixing bowl, and toss everything gently until well combined.
Make the Dressing: In a medium-sized bowl, whisk together 1 1/2 cups of sour cream, 1 1/2 cups of mayonnaise, 3 tablespoons of spicy brown mustard, and a few drops of hot pepper sauce. Taste the dressing; feel free to add more sour cream or mayonnaise to reach your desired creaminess.
Combine the Salad: Pour the dressing over the potato mixture and fold it in gently so as not to break up the potatoes. Mix until everything is coated nicely.
Garnish & Serve: Heap the salad into a serving bowl and top with the reserved chopped egg, crispy bacon, and remaining parsley. You can serve it immediately at room temperature, or refrigerate for a couple of hours to let the flavors meld together.
Cheddar Cheese Optional: For a twist reminiscent of a loaded baked potato, consider adding a sprinkle of shredded cheddar cheese on top. Just be sure not to mix it into the salad to avoid sogginess.

Storing & Reheating

This Sour Cream and Bacon Potato Salad can be stored in the refrigerator for up to 5 days in an airtight container. If you notice it becoming a bit thick after a couple of days, simply stir in a little extra sour cream or mayonnaise to refresh it. Unfortunately, freezing is not recommended as the texture of sour cream and eggs can change, resulting in a less appealing salad. When ready to serve from the fridge, you can enjoy it cold or let it sit at room temperature for about 15 minutes to take off the chill before eating.

Chef’s Helpful Tips

Be sure not to overboil the potatoes; checking them at the 30-minute mark will help maintain their structure.
Using warm potatoes to mix with the dressing allows for maximum flavor absorption, so don’t let them cool too much before combining.
Prep the salad a few hours ahead of time to allow flavors to blend beautifully.
Experiment with add-ins like diced green onions or celery for a crunchier texture.
If you’re making it for a crowd, consider doubling the recipe, as it’s bound to disappear quickly!

Sour Cream and Bacon Potato Salad is the ideal side dish to elevate any meal, bringing together a medley of flavors and textures that everyone will love. You can feel free to get creative by adding your own personal touches or variations; perhaps a dash of dill or even some pickles for extra zing. Whether you’re celebrating a sunny day outdoors or cozying up inside with family, this salad is sure to please. Enjoy each creamy bite and don’t be surprised if it becomes a staple on your table!

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prepare Sour Cream and Bacon Potato Salad a day in advance. In fact, letting it sit in the fridge a few hours or overnight helps the flavors meld beautifully. Just stir before serving and adjust the seasoning if needed.

What type of potatoes work best?

Red potatoes are ideal due to their creamy texture and waxy nature, which helps them hold shape without becoming mushy. However, Yukon Gold potatoes can also be a great alternative for a slightly buttery flavor.

How can I make this recipe lighter?

You can lighten this salad by using light mayonnaise and light sour cream. Additionally, reducing the amount of bacon and replacing some of it with diced veggies like celery or bell pepper adds freshness without compromising flavor.

What can I add for extra flavor?

Want to spice things up? Adding chopped dill pickles or dill weed offers a tangy contrast. You could also stir in some chopped green onions or even a sprinkle of smoked paprika for a savory kick.

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Sour Cream and Bacon Potato Salad

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Author: Anna
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Side Dish
Method: Boiling
Cuisine: American

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Description

This Sour Cream and Bacon Potato Salad combines the creamy richness of sour cream and mayo with crispy bacon and tender potatoes, creating a delicious side dish perfect for gatherings or casual dinners. Its easy preparation and tasty ingredients make it a crowd favorite for any occasion.

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 the potatoes by about 1 inch and boil on high for 30-40 minutes until tender.
Once cooked, drain the water from the potatoes and allow them to cool slightly before peeling, leaving some skins on for added texture.
Cube the peeled potatoes and add them to a large bowl, seasoning generously with salt.
Chop one of the hard-boiled eggs and set it aside for garnish; reserve some chopped bacon and parsley as well.
Chop the remaining boiled eggs and add them to the bowl of potatoes along with chopped parsley and the majority of the chopped bacon, tossing lightly to combine.
In a separate medium bowl, whisk together sour cream, mayonnaise, spicy brown mustard, and hot pepper sauce, then mix into the potato mixture, adjusting for taste with more mayonnaise or sour cream if desired.
Transfer the salad to a serving bowl, garnishing with the reserved egg, bacon, and parsley. Serve immediately at room temperature or refrigerate until serving.
For an extra tasty touch, top with shredded cheddar cheese without mixing it into the salad.

Notes

For best texture, serve the salad at room temperature after refrigerating it for a couple of hours.
Feel free to customize this recipe by adding your favorite herbs or even other veggies.
This potato salad is perfect for picnics and potluck gatherings.