Bacon goes with just about anything. And it definitely makes this bacon potato salad pop even more. Eating this potato salad is almost like eating a baked potato. In fact, I think the next time I make it I’ll add some cubed sharp cheddar cheese.
Skin On. Skin Off.
I kept the skins on the potatoes for this bacon potato salad. I think it adds to the flavor (and makes it even more like a baked potato!). You do have to be careful (gentle) folding the ingredients together or you’ll lose most of the skins off of the potatoes.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
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I found the original recipe here. Also try my baked potato salad.
Bacon Potato Salad
Ingredients
- 1 ½ pounds red potatoes cut into bite-sized chunks
- 1 ½ pounds yellow potatoes cut into bite-sized chunks
- ½ pound bacon thick-cut
- 6 green onions sliced
- 2 ribs celery diced
- 4 ounces pimentos jarred, drained
- ½ cup mayonnaise
- ½ cup sour cream
- kosher salt
- ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and boil until tender, 15-20 minutes. Drain well and let cool. Place into a large bowl.
- Cook the bacon until crispy. Drain and chop.
- Add the bacon, green onions, celery, and pimentos to the potatoes. Gently fold to combine.
- In a small bowl, whisk together the mayo and sour cream. Fold into the potato mixture. Season with salt and pepper.
Notes
Nutrition
Nutritional values are approximate.
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