Sour Cream Potato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pounds small russet potatoes, thinly sliced (about 1/4 inch thick)
6 thick-cut bacon slices, cooked crisp and crumbled
** see note below
3/4 cup sour cream
1/2 cup mayonnaise
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon white vinegar
1 1/2 teaspoons table salt
1 teaspoon granulated sugar
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
1 scallion, finely chopped
** I double everything above except the potatoes and bacon
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Directions: |
Directions:Step 1: Place potato slices in a Dutch oven, and cover with cold water; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tender, about 15 minutes. Drain and cool. Place potatoes in a large bowl; gently stir in bacon.
Step 2: Whisk together remaining 10 ingredients in a small bowl. Add sour cream mixture to potato mixture, and stir gently to incorporate. |
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Number Of
Servings: |
Number Of
Servings:Serves 8 (serving size: 1 cup) |
Preparation
Time: |
Preparation
Time:Active: 20 mins; Total: 1 hr 20 mins |
Personal
Notes: |
Personal
Notes: Everyone needs an easy potato salad recipe in their summer sides rotation. We used sour cream to lighten this mayo-based potato salad up a bit. To lighten it up even more, substitute sour cream for greek yogurt.
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