Go Back Email Link
–+ servings
Sour Cream and Bacon Potato Salad from @creativculinary
Print

Sour Cream and Bacon Potato Salad

A favorite recipe that never gets old; we think this Sour Cream and Bacon Potato Salad is the absolute best!
Course Salad, Side Dish
Cuisine American
Keyword 4th of July, holiday, picnic, potato salad, side dish
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 777kcal
Author Barb

Ingredients

For the marinade

  • 8 ounces bacon Cook bacon until crisp and reserve 2 ounces of bacon drippings for marinade
  • 4 ounces olive oil
  • 2 ounces cider vinegar
  • 4 tablespoons Herbs 6 basil leaves,1 sprig of fresh rosemary and about 2 Tbsp of fresh thyme; all chopped.
  • ½ teaspoon garlic salt

For the Potato Salad

  • 4 pounds potatoes Yukon or Red, small to medium
  • 4 large eggs hard boiled. Separate yolks from whites and chop whites.
  • ½ bunch green onion chopped
  • ¾ cup mayonnaise
  • ¾ cup sour cream or Greek yogurt
  • 3 Tablespoons Dijon mustard
  • Salt and Pepper for seasoning

For Garnish

  • Chopped green onion and crumbled bacon optional

Instructions

To Make the Marinade

  • Combine the bacon fat, olive oil, vinegar, herbs and garlic salt in a small food processor or shaker jar and combine well.
  • Season with pepper to taste.

To Make the Potato Salad

  • Clean (but do not peel) the potatoes and cut into 1" cubes. Immerse in salted water; bring water to a boil and boil for 7-10 minutes, testing potatoes to see if they are done. They should be firm but easily penetrated with a fork.
  • Remove from heat, drain and place back into pot.
  • Add the marinade and stir gently to cover all of the potatoes; refrigerate for at least one-half hour.
  • Mash egg yolks finely with a fork in a medium size bowl. Make the dressing by combining the yolks with the mayonnaise, sour cream and Dijon mustard; mix with a whisk and season with salt and pepper.
  • Add dressing, chopped egg whites, bacon, and green onion to potatoes and mix gently. Taste and adjust seasoning with salt and pepper if necessary.
  • Refrigerate for a minimum of one hour before serving; best if made ahead and refrigerated overnight.
  • Garnish before serving with green onion and bacon bits.

Nutrition

Serving: 1Serving | Calories: 777kcal | Carbohydrates: 41g | Protein: 8g | Fat: 65g | Saturated Fat: 18g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 29g | Trans Fat: 0.05g | Cholesterol: 130mg | Sodium: 435mg | Potassium: 1035mg | Fiber: 5g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 45mg | Calcium: 70mg | Iron: 2mg