Sour Cream and Bacon Potato Salad- this ultra creamy potato salad is loaded with bacon and green onions. It’s a must for a 4th of July party or summer cookout.
So cool and creamy, this sour cream potato salad is one of my favorite potato salad recipes. (Scroll down for more potato salad recipes.)
The creamy base is mostly sour cream with a good amount of mayonnaise. A little apple cider vinegar perks up the tang in the sour cream and just a few teaspoons of sugar add a hint of sweetness. For seasoning I add salt, garlic powder, white pepper, and parsley.
What Type Of Potatoes To Use?
I use russet potatoes, but red potatoes can be used instead. If using red potatoes, you can leave the skins on if you like. Yukon Gold can also be used. Russet potatoes are starchier and they fall apart more. I think they work well in this recipe beacuse they make it taste like loaded baked potato salad. If you like a firmer potato in your potato salad, use red or Yukon Gold. They are waxier and hold their shape better.
Why Add Sour Cream To Potato Salad?
Sour cream is a great addition to potato salad instead of mayonnaise or in addition to mayonnaise. It is just as creamy as mayonnaise, but a little lighter and it also gives the potato salad a little tang.
Sour Cream and Bacon Potato Salad Recipe Tips
For best flavor, refrigerate for at least 1 hour before serving.
Will keep for 3 to 4 days in an airtight container in the refrigerator.
To be sure your potato salad is well-seasoned, once the potatoes are boiling, add a few large pinches of salt to the water.
For a little heat, add 1/4 to 1/2 teaspoon of cayenne pepper or 1/2 teaspoon of cajun seasoning.
Try These Other Potato Salad Recipes
- Jalapeno Popper Potato Salad
- Southern Potato Salad
- Loaded Ranch Potato Salad
- Creamy Dill Potato Salad
- Creole Potato Salad
- Dill Pickle Potato Salad
Watch the short video below to see how easy this recipe is to make.
Sour Cream and Bacon Potato salad
Ingredients
- 2 1/2 to 3 pounds small russet potatoes,, cut in half
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 teapsoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 8 slices bacon,, cooked and crumbled
- 2 green onions,, sliced
- 1 tablespoon chopped fresh parlsey
Instructions
- Place potato halves in a Dutch oven and cover with cold water. Add about a teaspoon of salt.Bring to a boil and simmer for 20 minutes, or until you can easily pierce them with a fork.NOTE: Add about a teaspoon of salt when the water comes to a boil.Drain well. Let cool some and then peel the skins off.
- Dice potatoes into bite-sized pieces.
- In a large bowl, whisk together sour cream, mayonnaise, vinegar, sugar, salt, garlic powder, and white pepper.
- Add potatoes, bacon, green onion, and parsley. Stir to mix.
- Refrigerate for at least 1 hour before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Delicious, but I’ll leave the sugar out the next time I make it. After tasting I added a bit more salt and bit more apple cider vinegar.
It tasted good but, next time I’m adding less sugar
I can’t wait to try this recipe next week. Looks and Sounds delicious!!
I made this recipe and it is just delicious! I didn’t have green onions so I sautéed a white onion in my bacon grease instead. I really can’t imagine it tasting any better. Great recipe! Thanks.
Really yummy. I did not wait for salad to get cold and it was delicious warm, had some leftover can’t wait to taste it cold.
Can I use baby purple potatoes or would they change the flavor?
Looking for something different to make, I made this recipe for a Father’s Day BBQ. My family and friends raved over it including my 9 and 10 year old grand children! It was SO EASY!!! The bowl was scrapped clean before anything else and people were asking for more. It is the number one requested dish for our 4th of July get together. TIP: make a double recipe it won’t go to waste!!!
I absolutely love this recipe. Even my husband, who is not a huge fan of potato salad, can’t get enough.
The only tweak I can offer, that I do, is I slice the potatoes in half, lengthwise and bake them in the oven, scoop out the insides for the salad and make potato skins. There’s already bacon bits cooked, cheese shredded and it’s ZERO food waste! Just shred a bit more cheese, cook a bit more bacon. The skins are almost a bigger hit than the salad… almost!
This looks amazing (bacon really does make everything better)! I will definitely be making this for the 4th.