Back to Potato Salad with Bacon

Print Options


Card Sizes

Potato Salad with Bacon Recipe

Potato Salad with Bacon Recipe

My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor.
TOTAL TIME: Prep: 45 min. + chilling YIELD:16 servings


  • 3 pounds red potatoes (about 12 medium)
  • 4 hard-cooked eggs
  • 3/4 cup sour cream
  • 2/3 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 11 bacon strips, cooked and crumbled
  • 1/2 cup chopped celery
  • 1/4 cup chopped green onions
  • 1/4 cup Italian salad dressing


  • 1. Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
  • 2. Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside.
  • 3. In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving. Yield: 16 servings.

Nutritional Facts

1 serving (3/4 cup) equals 216 calories, 14 g fat (4 g saturated fat), 68 mg cholesterol, 363 mg sodium, 16 g carbohydrate, 2 g fiber, 5 g protein.