Creamy Potato Salad With Bacon
This creamy potato salad with bacon is a crowd-pleasing side dish, perfect for potlucks and barbecues. The combination of tender potatoes, crispy bacon, and a tangy dressing makes it irresistible.
Ingredients
Main Ingredients
- 8-10 medium red potatoes (medium size)
- 10 eggs
- 1 pound turkey bacon (chopped)
Dressing
- 1.5-2 cups mayo
- 0.25 cup sour cream
- 0.25 cup dill weed seasoning
- 2 teaspoon onion powder
- to taste salt and pepper
Instructions
- Cook chopped turkey bacon in a large frying pan.
- Scrub and cut potatoes into bite-size pieces. Boil until tender. Drain, DO NOT RINSE.
- Lay drained potatoes in a wide baking dish with paper towels.
- Boil eggs for 12 minutes after boiling starts, then turn off burner and cover.
- Peel eggs, separate yolks, and chop egg whites.
- Mix yolks with mayo, sour cream, dill weed, onion powder, salt, and pepper until creamy.
- Add cooled potatoes, egg whites, and bacon to the creamy mixture. Stir gently. Refrigerate until ready to serve.
- If serving outside, keep the salad cool by placing the bowl in a larger container filled with ice.
Notes
For a tangier flavor, add a tablespoon of Dijon mustard to the dressing.
Nutrition
Calories: 350kcal | Carbohydrates: 25g | Protein: 15g | Fat: 22g | Sodium: 400mg