Bacon 'n' Onion Potato Salad

Southern Living
Makes 6 to 8 servings


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4 pounds red potatoes
1 (8-ounce) container sour cream
1 cup light mayonnaise
3 tablespoons Creole mustard
1 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, chopped (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
4 bacon slices, cooked and crumbled


Prep: 15 Minutes
Cook: 25 Minutes
Chill: 1 Hours

Place potatoes and water to cover in a large Dutch oven; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into 1/2-inch-thick slices.

Stir together sour cream and next 4 ingredients.

Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill 1 hour or until ready to serve. Stir in bacon just before serving.

Created date

July 2005