Sour Cream Potato Salad

Oxmoor House
12 servings


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10 medium potatoes (about 3 1/2 pounds)
9 slices bacon, cooked and crumbled
3 hard-cooked eggs, chopped
1 medium onion, minced
3/4 cup chopped sweet pickle
3 tablespoons sweet pickle juice
1 1/2 cups commercial sour cream
3 tablespoons cider vinegar
1 tablespoon prepared mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
Lettuce leaves
1 hard-cooked egg, sliced


Cook potatoes in boiling salted water 25 minutes or until potatoes are tender. Drain well, and cool slightly. Peel potatoes, and cut in half lengthwise. Cut each half into 1/4-inch-thick slices crosswise.

Combine sliced potatoes, bacon, chopped eggs, onion, pickle, pickle juice, sour cream, vinegar, mustard, salt, and pepper in a large bowl; toss gently until well blended. Spoon mixture into a lettuce-lined bowl; garnish with sliced egg. Cover and refrigerate until ready to serve.

Created date

February 2010