You simply cannot have too many potato salad recipes… for that matter you can’t have too many salad recipes… after all.. variety is the spice of life… this Bacon Potato Salad is perfect for your next cook-out.
What could be better than bacon and potatoes… tossed in a dressing made of sour cream and mayo…. throw in some celery, some green onion…. some chopped pimentos.. and you’re done! It’s as simple as that!
I used 4 slices of thick sliced smoked bacon… which I made in the oven… line a pan with foil and you don’t have much clean-up… just throw away the foil!
For instructions on how to make bacon in the oven… click here.
The potato quantity is approximate… it should be about 3 pounds … of course adjust the quantity to whatever you need… and ..to use Rachael Ray’s favorite phrase.. eyeball adding more of the other ingredients…
The dressing amount is really perfect for the quantity listed so if you’re making more.. you will need to mix more dressing.
Be sure to dice the potatoes as evenly as possible so they cook evenly. About ½ to ¾ inch dice is about how I cut them.
I use both the green and white parts of the green onion.
After draining the potatoes and allowing them to cool… I added them back into the pot and mixed the salad there… why dirty another bowl?
Don’t over salt this… remember you have bacon in it which is salty… adjust the salt and pepper just before serving after you’ve given the salad a chance to chill.
I hope you try this!
Recipe: Bacon Potato Salad
All you need:
About 6 large potatoes, peeled and diced
4 slices thick sliced smoked bacon, cooked, drained and crumbled
4 large green onions, chopped
¼ cup finely diced celery
¼ cup chopped pimento
½ cup sour cream
½ cup mayonnaise
Salt and pepper to taste
All you have to do:
Place the diced potatoes in a large pot and cover with water. Bring to a low boil and cook until tender. Check them after about 10 minutes… and keep an eye on them… they can turn to mush rather quickly.
Drain the potatoes and run cold water over them to stop them from cooking. Allow them to drain and cool.
Meanwhile, in a small bowl mix the mayo and sour cream until well blended.
Put the cooled potatoes back into the pot and add the bacon, celery, green onion and pimentos. Toss gently to mix.
Pour the sour cream mixture over the potatoes and gently mix until evenly coated.
Cover and refrigerate for about an hour…. Add salt and pepper to taste just before serving.
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