If you were ever stranded on a deserted island, what side dish would you want with you? If you asked us, we would say Sour Cream Potato Salad… assuming the deserted island had a fridge to keep it nice and chilled. Sour Cream Potato Salad is just that good! It’s hard to get enough of the soft and tender potatoes tossed in a tangy, sweet, and fluffy dressing, and even being lost at sea can’t stand in the way of indulging! Ready in less than 20 minutes, Sour Cream Potato Salad is the perfect side dish when hunger calls, wherever you are!
Ingredients
- 3 pounds small russet potatoes
- cold water, to taste
- 6 slices of bacon, thick-cut, cooked crisp and crumbled
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon fresh parsley, flat-leaf, chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon white vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 1 scallion, finely chopped
Directions
Step 1 –Place the potatoes in a Dutch oven and cover with the cold water.
Step 2 –Bring the potatoes to a boil over medium-high heat.
Step 3 –Reduce the heat to medium-low and simmer the potatoes until tender, about 15 minutes.
Step 4 –Drain the water and allow the potatoes to cool.
Step 5 –Peel and dice the potatoes.
Step 6 –Place the cooked potatoes in a large bowl and gently stir in the bacon.
Step 7 –In a small bowl, whisk the sour cream, the mayonnaise, the parsley, the chives, the vinegar, the salt, the sugar, the garlic powder, the white pepper, and the scallions together.
Step 8 –Add the sour cream mixture to the potatoes and gently stir to combine.
Step 9 –Seve.