Herbed Sour Cream and Bacon Potato Salad

If you ask me, potato salad is one of those side dishes that never goes out of style.

This sour cream and bacon version takes the classic cookout favorite and gives it a tangy twist that’ll have everyone coming back for seconds. Tender red potatoes get tossed with crispy bacon and a creamy dressing that’s packed with fresh herbs.

The sour cream base is mixed with dijon mustard, chives, and dill for a flavor that’s both rich and bright. Smoky bacon pieces and a touch of paprika add depth to every bite.

It’s the kind of side dish that works just as well at a backyard barbecue as it does at a weeknight dinner table.

What Kind of Potatoes Should I Use?

Red potatoes are the way to go for this recipe because they hold their shape well after boiling and have a naturally creamy texture that works perfectly in potato salad. You can use small red potatoes and cut them into quarters, or larger ones cut into bite-sized chunks – just try to keep the pieces roughly the same size so they cook evenly. Yukon gold potatoes are also a solid choice if you can’t find red potatoes, as they have a similar waxy texture that won’t fall apart when you mix everything together. Whatever you do, skip the russet potatoes for this one since they’re too starchy and tend to get mushy in salads.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Red potatoes: Yukon gold potatoes work great here too and give you a similar creamy texture. I’d avoid russets though – they tend to fall apart and get mushy in potato salad.
• Bacon: Turkey bacon is a lighter option if you prefer it, or you can try pancetta for a slightly different flavor. Cook it the same way until crispy.
• Sour cream: Greek yogurt makes a good substitute if you want something tangier or lighter. You can also do half sour cream and half mayo if that’s your thing.
• Shallot: If you don’t have a shallot, use about 1/4 cup of finely chopped red onion instead. It’ll give you a similar mild onion flavor.
• Fresh herbs: Don’t have fresh chives or dill? You can use about 1 teaspoon each of dried herbs instead, but add them gradually and taste as you go since dried herbs are more concentrated.
• Dijon mustard: Regular yellow mustard works in a pinch, though you might want to use a bit less since it’s sharper. Start with 2 teaspoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is overcooking the potatoes, which turns them mushy and makes your salad look more like mashed potatoes – test them with a fork at the 7-minute mark and stop cooking as soon as they’re just tender enough to pierce.

Another common error is dressing hot potatoes, which can cause the sour cream to separate and become watery, so make sure to rinse them with cold water and let them dry for the full 5 minutes before mixing.

Don’t forget to cook your bacon until it’s crispy enough to crumble easily, as chewy bacon pieces won’t distribute well throughout the salad and can make the texture unpleasant.

For extra flavor, try adding a splash of the bacon fat to your dressing or toss the warm potatoes with a little vinegar before they cool completely, which helps them absorb more flavor.

What to Serve With Potato Salad?

This bacon-loaded potato salad is perfect for any backyard cookout or picnic, so I love pairing it with grilled meats like burgers, hot dogs, or BBQ chicken. It also goes great alongside other summer classics like coleslaw, baked beans, or corn on the cob for a full spread. If you’re keeping things simple, just throw some bratwurst or grilled sausages on the grill and call it a day. The creamy, tangy flavors in this salad work well with pretty much anything off the grill, making it a reliable side dish for any casual gathering.

Storage Instructions

Store: Keep your potato salad in an airtight container in the fridge for up to 3 days. The flavors actually get better after sitting overnight, so it’s a great make-ahead side dish for barbecues or potlucks. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: You can definitely prep this a day in advance. Cook the potatoes and bacon, then mix everything together and refrigerate. The bacon will soften slightly as it sits in the creamy dressing, but that’s totally normal and still delicious.

Serve: This salad is best served cold or at room temperature. If you’ve had it in the fridge, let it sit out for about 15 minutes before serving to take the chill off. You might want to add a little extra sour cream if it seems dry after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1700
• Protein: 35-42 g
• Fat: 60-70 g
• Carbohydrates: 180-200 g

Ingredients

For the potatoes:

• 2 lb red potatoes (cut into 1-inch chunks to ensure even cooking)
• 4 tbsp salt

For the dressing:

• 6 strips bacon (I use Oscar Mayer Naturally Hardwood Smoked for the best flavor)
• 1 shallot
• 1/2 cup sour cream (I prefer Daisy brand for a thicker consistency)
• 1 tbsp dijon mustard
• 1 tbsp chives
• 1 tbsp dill
• 1 tsp onion powder
• 3/4 tsp black pepper (freshly ground preferred for more flavor)
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Step 1: Prepare the Mise en Place and Cook the Bacon

• 6 strips bacon
• 1 shallot
• 1 tbsp chives
• 1 tbsp dill

Chop the shallot into small, fine pieces and set aside.

Mince the chives and dill, keeping them separate from other ingredients.

Cook the bacon strips in a skillet over medium-high heat until crispy, about 5-7 minutes, then transfer to a paper towel to cool.

Once cooled, crumble the bacon into bite-sized pieces.

This step establishes your flavor base and allows the bacon to cool while you prepare other components.

Step 2: Build the Creamy Dressing

• 1/2 cup sour cream
• 1 tbsp dijon mustard
• crumbled bacon from Step 1
• shallot from Step 1
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 3/4 tsp black pepper
• 1/4 tsp smoked paprika

In a medium bowl, whisk together the sour cream and Dijon mustard until smooth and well combined.

Add the minced shallot, onion powder, garlic powder, black pepper, and smoked paprika, stirring until all spices are evenly distributed.

Fold in the crumbled bacon from Step 1, reserving a small handful for garnish.

The dressing should be thick and creamy with visible bacon pieces throughout.

I like to let this sit while the potatoes cook so the flavors have time to meld together.

Step 3: Cook the Potatoes Until Tender

• 2 lb red potatoes
• 4 tbsp salt

Bring a large pot of salted water (using 4 tbsp salt) to a rolling boil over high heat.

Add the red potato chunks and cook for 7-9 minutes until they are tender but still hold their shape when pierced with a fork.

The potatoes should be cooked through but not falling apart—this is key for a textured potato salad rather than a mushy one.

Step 4: Cool and Dry the Potatoes

• cooked potatoes from Step 3

Drain the cooked potatoes in a colander and rinse briefly with cold water for about 20 seconds to stop the cooking process and remove excess starch.

Transfer the potatoes to a clean kitchen towel or paper towels and let them air-dry for about 5 minutes.

This step is crucial—excess moisture will dilute the dressing, so I always make sure the potatoes are completely dry before combining them with the creamy dressing.

Step 5: Combine and Finish

• dried potatoes from Step 4
• creamy dressing mixture from Step 2
• reserved bacon from Step 1
• additional chives for garnish

Transfer the dried potatoes to a large mixing bowl and pour the creamy dressing mixture from Step 2 over them.

Gently fold everything together until all potato pieces are evenly coated with dressing.

Top with the reserved bacon pieces and a sprinkle of fresh chives for color and freshness.

Serve immediately while the potatoes are still slightly warm, or chill until ready to serve.

Herbed Sour Cream and Bacon Potato Salad

Delicious Herbed Sour Cream and Bacon Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Calories: 1625

Ingredients Method

Ingredients

  

For the potatoes::

• 2 lb red potatoes (cut into 1-inch chunks to ensure even cooking)
• 4 tbsp salt

For the dressing::

• 6 strips bacon (I use Oscar Mayer Naturally Hardwood Smoked for the best flavor)
• 1 shallot
• 1/2 cup sour cream (I prefer Daisy brand for a thicker consistency)
• 1 tbsp dijon mustard
• 1 tbsp chives
• 1 tbsp dill
• 1 tsp onion powder
• 3/4 tsp black pepper (freshly ground preferred for more flavor)
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Method

 

1. Chop the shallot into small, fine pieces and set aside. Mince the chives and dill, keeping them separate from other ingredients. Cook the bacon strips in a skillet over medium-high heat until crispy, about 5-7 minutes, then transfer to a paper towel to cool. Once cooled, crumble the bacon into bite-sized pieces. This step establishes your flavor base and allows the bacon to cool while you prepare other components.
2. In a medium bowl, whisk together the sour cream and Dijon mustard until smooth and well combined. Add the minced shallot, onion powder, garlic powder, black pepper, and smoked paprika, stirring until all spices are evenly distributed. Fold in the crumbled bacon from Step 1, reserving a small handful for garnish. The dressing should be thick and creamy with visible bacon pieces throughout. I like to let this sit while the potatoes cook so the flavors have time to meld together.
3. Bring a large pot of salted water (using 4 tbsp salt) to a rolling boil over high heat. Add the red potato chunks and cook for 7-9 minutes until they are tender but still hold their shape when pierced with a fork. The potatoes should be cooked through but not falling apart—this is key for a textured potato salad rather than a mushy one.
4. Drain the cooked potatoes in a colander and rinse briefly with cold water for about 20 seconds to stop the cooking process and remove excess starch. Transfer the potatoes to a clean kitchen towel or paper towels and let them air-dry for about 5 minutes. This step is crucial—excess moisture will dilute the dressing, so I always make sure the potatoes are completely dry before combining them with the creamy dressing.
5. Transfer the dried potatoes to a large mixing bowl and pour the creamy dressing mixture from Step 2 over them. Gently fold everything together until all potato pieces are evenly coated with dressing. Top with the reserved bacon pieces and a sprinkle of fresh chives for color and freshness. Serve immediately while the potatoes are still slightly warm, or chill until ready to serve.