- 3 lb. small russets potatoes, thinly sliced (about ¼-inch thick) (it’s hard to find “small” russet potatoes but we tried to get them as small as we could)
- 6 thick-cut bacon slices, cooked crisp and crumbled (we used hickory thick-cut bacon)
- ¾ cup sour cream
- ½ cup mayonnaise
- 1 Tbsp. chopped fresh flat-leaf parsley
- 1 Tbsp. finely chopped fresh chives
- 1 Tbsp. white vinegar
- 1 ½ tsp. table salt
- 1 tsp. granulated sugar
- ¼ tsp. garlic powder
- 1/8 tsp. white pepper
- 1 scallion, finely chopped
- Add the potato slices to a Dutch oven, pouring in enough cold water to cover the slices afterwards. Set the heat to medium-high and wait for the water to come to a boil. Once boiling, turn the heat down to medium-low and simmer for 15 minutes or until the potato slices are tender. Drain the water and add the potatoes to a large mixing bowl, letting them cool down. Add the crumbled bacon to the bowl, mixing it gently with the potatoes (to try and avoid breaking up the potato slices).
- In a small mixing bowl, whisk together the remaining ten ingredients until combined. Pour the sour cream mixture over the potato slices, stirring gently until the bacon and potato slices are completely coated.
This is our new favorite potato salad ! The dressing is delicious enough on its own that you’ll be trying to find other reasons to use it. Combine it with the bacon and potato slices though and you almost feel like you’re eating a loaded baked potato ! The crumbled bacon is a nice contrast against the tender potato and the bacon also brings a delicious smoky flavor to the dish. The potato salad was a little salty in a few bites but that’ll be easy enough to fix by reducing the salt to 1 ¼ or just 1 teaspoon of salt next time we fix this !
We got this recipe from Southern Living magazine.
We weren’t paid in any form to promote Southern Living.
Take care everybody !