Red Potato Salad with Bacon

Potatoes are pretty much my favorite thing to eat.  I always shied away from potato salad, however, because I am not a fan of mayonnaise.  Lucky for me, I've discovered a way to make a potato salad that isn't overwhelmed by a heavy mayo flavor.  By using equal parts mayo and sour cream, the finished product takes on the flavors of a  baked potato rather than the mayo/mustard flavor of a traditional preparation.  Now that's my kind of potato salad.  Throwing in some nice crispy bacon rounds out the texture and flavor of this superior side dish.  After all, everything's better with bacon!  Perfect for barbeque's and still delicious the second day, there's no reason not to give this one a shot at your next cookout or summertime gathering. 

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  • 3 lbs red potatoes, cut into 1 inch cubes (peeled or unpeeled, whichever you prefer)
  • ½ pound bacon, cooked until crispy and crumbled
  • ½ small red onion, finely chopped
  • 2 ribs of celery, finely chopped
  • ¾ tsp salt
  • ¼ tsp pepper
  • ½ cup mayonnaise
  • ½ cup sour cream

  1. Boil potatoes in water for 15 minutes or until tender.  Drain and let cool for about 5 minutes.
  2. Place potatoes in a large bowl with bacon, onions, celery. 
  3. In a separate small bowl, combine mayonnaise, sour cream, salt and pepper.  Pour over potato mixture and gently toss to coat.
  4. Cover and chill for at least 1 hour.


  1. yum. I tried this with turkey bacon and some greek yogurt instead of the mayonnaise for a healthy alternative....thanks for sharing

  2. shari: Those are excellent substitutions. Greek yogurt is fabulous! The best part of cooking is being able to tailor a recipe to suit your personal tastes...or calorie budget!


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