Bacon & Sour Cream Potato Salad

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2 pounds red or russet potatoes with skins on
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/4 cup parsley
2 dill pickles, chopped into 1/4" cubes
6 slices bacon, cooked and crumbled
Coarse salt
Fresh ground black pepper

In a large pot, cover potatoes with water and bring to a boil. Reduce heat and simmer until they are fork tender. Drain well and cool on the counter. Once the potatoes have cooled, peel and cut into 3/4" chunks.

In a large bowl, whisk together the sour cream and mayo, add salt and pepper to taste. Add to this bowl the potatoes, green onions, celery, parsley, pickles and bacon. Season with more salt and pepper if necessary.