Ingredients for Bacon Potato Salad
- 5 cups small red potatoes
- 1/2 cup finely chopped red onion
- 6 slices cooked crisp and crumbled bacon
- 1/4 cup chopped fresh parsley
- 1/2 cup mayonnaise
- 0 Parmesan Cheese
- 0 Ranch Dressing
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 0 Garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sour cream
- 1 teaspoon sugar
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How to Make Bacon Potato Salad
- Place 5 cups of potatoes in a large saucepan and cover with cold water.
- Bring to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until potatoes are easily pierced with a fork.
- Drain potatoes in a colander. (Tip: Place chopped onion in the bottom of the colander to slightly soften the onions).
- While potatoes are still warm, gently mix in 6 slices cooked and crumbled bacon, 1/2 cup chopped red onion, and 1/4 cup chopped fresh parsley.
- In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon yellow mustard, 1 tablespoon white vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the potato mixture.
- Gently toss to coat evenly.
- Cover and refrigerate for at least 2 hours, or preferably longer, to allow flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
17g
Fat
28g
Carbs
8g
