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sour cream and bacon potato salad

Herbed Sour Cream and Bacon Potato Salad

Delicious Herbed Sour Cream and Bacon Potato Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
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.