Potato Salad With Bacon
The secret to better Potato Salad With Bacon? Dress it twice. This easy recipe has crispy bacon, perfectly seasoned potatoes and a creamy texture that stays delicious even after chilling.
Ingredients
- 2 pounds small redskin potatoes cut into 1-inch pieces
- 2 tablespoons plus 1 teaspoon kosher salt divided
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 8 slices Oven Bacon crumbled
- 4 green onions thinly sliced
Instructions
- Place potatoes in a medium saucepan and cover with cold water. Heat to boiling over high heat, add 2 tablespoons kosher salt, then reduce heat to medium and cook 15 minutes or until fork-tender but not falling apart, stirring occasionally-
- Drain potatoes (do not rinse), then transfer to large bowl and let cool 5 minutes.
- Meanwhile, in medium bowl, whisk mayonnaise, sour cream, mustard, vinegar, sugar, pepper, paprika and remaining 1 teaspoon salt until smooth. Place half of dressing in small covered bowl and refrigerate until ready to serve salad.
- Add remaining half of dressing to bowl with potatoes and toss until well combined. Cover and refrigerate at least 2 hours or up to overnight.
- If desired, reserve a small amount of the bacon for garnish. Just before serving, add the remaining bacon, green onions and reserved dressing to the potatoes and toss until well combined. Sprinkle with reserved bacon and serve.
Calories: 472kcal, Carbohydrates: 29g, Protein: 8g, Fat: 37g, Saturated Fat: 9g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 42mg, Sodium: 3175mg, Potassium: 814mg, Fiber: 3g, Sugar: 5g, Vitamin A: 325IU, Vitamin C: 15mg, Calcium: 50mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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