Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Everyone needs an easy potato salad recipe in their summer sides rotation. We used sour cream to lighten this mayo-based potato salad up a bit. To lighten it up even more, substitute sour cream for greek yogurt.
Serves 8 (serving size: 1 cup)
1. Place potato slices in a Dutch oven, and cover with cold water; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tender, about 15 minutes. Drain and cool. Place potatoes in a large bowl; gently stir in bacon.
2. Whisk together remaining 10 ingredients in a small bowl. Add sour cream mixture to potato mixture, and stir gently to incorporate.