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Potato Salad with Bacon

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
  • Makes
    16 servings

Ingredients

  • 3 pounds red potatoes (about 12 medium)
  • 4 hard-boiled large 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

Directions

  • 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.
  • 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.
  • 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.
Nutrition Facts
3/4 cup: 216 calories, 14g fat (4g saturated fat), 68mg cholesterol, 363mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 5g protein.

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