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Bacon Potato Salad

Look for round white potatoes, such as Yukon Gold, for this salad enhanced with bacon. If you like, use Blue Plate® Light Mayonnaise and light sour cream. To make the potato salad ahead, cut the potatoes the night before, cover with water, and chill.

Prep Time:

45 mins.

Cook Time:

18 mins.

Yield:

6-8 servings

Ingredients

  • 3 pounds white potatoes (6 to 8 medium), peeled, cut in 1-inch cubes
  • ½ pound bacon, cooked until crisp, crumbled
  • 6 green onions, chopped (white and green parts)
  • 2 ribs celery, finely chopped
  • 2 tablespoons pimientos, drained
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup Blue Plate® Mayonnaise
  • ½ cup sour cream
  • Paprika and celery sticks for garnish (optional)

Directions

  1. COOK potatoes in boiling water in a large saucepan over medium-high heat 15 to 18 minutes, until tender. Drain and cool slightly.
  2. PLACE potatoes in a large bowl with bacon, onions, celery, pimientos, salt and pepper. In a small bowl, stir mayonnaise and sour cream until blended. Pour over potato mixture and toss gently to coat.
  3. COVER and chill at least 1 hour before serving. Garnish with paprika and celery sticks, if desired. Cover and refrigerate leftovers. Keeps up to 2 days.