Bacon Potato Salad
This 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.
Servings 10 -12
Calories 408kcal
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
Leftover potato salad should be brought to room temperature (or near it) before serving.
Nutrition
Calories: 408kcal | Carbohydrates: 24g | Protein: 3g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 140mg | Potassium: 673mg | Fiber: 3g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 31mg | Calcium: 38mg | Iron: 1mg