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Sour Cream Potato Salad

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Active time 20 mins
Total time 1 hr, 20 mins

Serves 8 (serving size: 1 cup)

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.


  • 3 pounds small russet potatoes, thinly sliced (about 1/4 inch thick)
  • 6 thick-cut bacon slices, cooked crisp and crumbled
  • 3/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons table salt
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1 scallion, finely chopped

How to Make It

  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.