Best 4 Potato Salad With Sour Cream And Bacon Recipes

POTATO SALAD WITH BACON

Steps:

• Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

POTATO SALAD WITH SOUR CREAM AND BACON

Steps:

• Boil potatoes with skins on until almost fork tender yet somewhat firm. Drain, cool, and cut into small chunks. Set aside.
• Hard boil eggs; cool. Chop nine; leave one whole. Set aside.
• Fry bacon until crisp; drain on paper towel; crumble and set aside.
• In large bowl add potatoes, chopped eggs, bacon, celery, onion, and bacon drippings.
• Add sour cream, mayonnaise, and spices.
• Gently fold mixture together being careful not to mash potatoes.
• Top with one sliced egg and sprinkle with paprika. Cover tightly and refrigerate.
• NOTE: Prep time includes cooking time.

BACON RANCH SOUR CREAM POTATO SALAD RECIPE - (4.4/5)

Steps:

• Place the potatoes and garlic in a pot of cold water. Bring to a boil over medium-high heat. Boil for 10 to 15 minutes or until the potatoes are just done (test them by piercing a chunk with a bamboo skewer). Drain the potatoes, rinse with cold water to cool, and drain again. Refrigerate the potatoes until completely chilled. Combine the sour cream, mayonnaise and Ranch mix. Toss the chilled potatoes with 2 tablespoons of sour cream mixture at a time, until potatoes are just coated. Fold in the chives and bacon, then season with salt & pepper to taste. Chill until ready to serve, adding additional dressing to taste as needed just before serving.

SOUR CREAM POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours., Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions. , In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate for at least 2 hours before serving.