Sour Cream Potato SaladSource My Recipes

Sour Cream Potato Salad

Serving 8 people

80 min


  • fresh chives 1 tablespoon finely chopped fresh chives
  • fresh flat-leaf parsley 1 tablespoon chopped fresh flat-leaf parsley
  • garlic powder 1/4 teaspoon garlic powder
  • granulated sugar 1 teaspoon granulated sugar
  • mayonnaise 1/2 cup mayonnaise
  • russet potatoes 3 pounds small russet potatoes, thinly sliced (about 1/4 inch thick)
  • scallion 1 scallion, finely chopped
  • sour cream 3/4 cup sour cream
  • table salt 1 1/2 teaspoons table salt
  • thick-cut bacon 6 thick-cut bacon slices, cooked crisp and crumbled
  • white pepper 1/8 teaspoon white pepper
  • white vinegar 1 tablespoon white vinegar
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How to make it

  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.
  2. Drain and cool.
  3. Place potatoes in a large bowl; gently stir in bacon.
  4. Whisk together remaining 10 ingredients in a small bowl.
  5. Add sour cream mixture to potato mixture, and stir gently to incorporate.