Bacon 'n' Onion Potato Salad
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Prep: 15 min., Cook: 25 min., Chill: 1 hr.
Yield: Makes 6 to 8 servings
Ingredients
- 4 pounds red potatoes
- 1 (8-ounce) container sour cream
- 1 cup light mayonnaise
- 3 tablespoons Creole mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bunch green onions, chopped (about 1 cup)
- 1/4 cup chopped fresh flat-leaf parsley
- 4 bacon slices, cooked and crumbled
Preparation
Place potatoes and water to cover in a large Dutch oven; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into 1/2-inch-thick slices.
Stir together sour cream and next 4 ingredients.
Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill 1 hour or until ready to serve. Stir in bacon just before serving.
Member Ratings and Reviews
Really good potato salad for those of us who like non-mustardy potato salad. I used Dijon mustard instead of Creole mustard, and regular mayo and sour cream instead of reduced fat...also used the pre-packaged real bacon pieces for recipes which can be found in the salad aisle - so much easier. The flavors were great...next time I will use a bit more of the mayo and sour cream as I prefer a creamier texture. I served this at a family gathering with pork tenderloin and it was a hit. Once it sits in the fridge it gets a little less creamy as the potatoes stick together but it still tasted good the next day...we only had a few leftovers.08/21/08
This potato salad ROCKS. I used regular mayo instead of the light version that the recipe calls for, and used low-fat sour cream instaed of full-fat. I also couldn't find creole mustard, so I used Dijon. You could easily double, or even tripple the amount of bacon this recipe calls for, but you could just as easily leave it out all together. Either way, this is one of my new favorite potato salad recipes. My husband, who normally doesn't like creamy style potato salads raved about this one.03/02/08
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