Classic Potato Salad
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Prep Time
15m
Cook Time
30m
Total Time
45m
This classic potato salad recipe features Yukon Gold potatoes, crispy bacon, and a creamy dressing made with sour cream, mayonnaise, and mustard. Mixed with green onions, celery, parsley, and dill pickles, it's the perfect side dish for any summer BBQ or picnic. Seasoned with coarse salt and freshly ground pepper for extra flavor.
Recipe Options
Ingredients
Servings:
6
Scale:
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Steps
1
Cook the potatoes: In a large pot, cover potatoes with cold, salted water. Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 10-20 minutes. Drain, and rinse with cold water to stop the cooking.
2
Meanwhile, cook the bacon: Heat a frying pan on medium low. Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out. Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard. Once cool, chop the bacon finely.
3
Assemble the potato salad: In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine with the sour cream mixture. Add the green onions, celery, parsley, pickles, and bacon, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper. Did you enjoy the recipe? Let us know with a rating and review!
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories705kcal
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Fat43g
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Saturated Fat14g
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Carbohydrates62g
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Fiber6g
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Sugar5g
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Protein13g
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Cholesterol45mg
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Sodium528mg
Percent Daily Values are based on a 2,000 calorie diet.