I’ve always tried to be a big fan of potato salad, but I just couldn’t do it. It didn’t matter if it was someone’s award winning, or handed down through the generations recipe or purchased from a store. I just wasn’t’ a fan, even though people seemed to rave about it constantly.
I’d put some on my plate when at at potlucks or other such functions, but it was usually because I was hungry and there wasn’t much else on the table that I could eat. Sometimes it ended up not being eaten.
But last year I began a love affair with, literally, the best potato salad I’ve ever had.
You can serve this warm (my favorite), room temp, or cold the bacon won’t be as crunchy if it’s cold) and it’s sure to please every time.
Most of the time a good portion of this is eaten before the meal is even served.
It’s so good that even those who may think eating “real” food is silly, and normally pass by your dishes, will devour it and ask for the recipe. It’s quickly become my go-to dish to bring to potlucks and I often make it for showers and open houses. It’s perfect for summer functions, like the Fourth of July next week!
This potato salad is rich and creamy, flavorful, and it includes bacon. What’s not to love?
The only downfall to this fantastic dish is the marriage of starchy goodness with fatty goodness, it’s not so kind to the waist line! So halve the recipe when making it for a small family, or invite others over to help you enjoy it.
- 4 large russet potatoes, peeled and chopped into ½ inch pieces
- ½ cup mayonnaise (The real stuff!)
- ½ cup sour cream
- ½ cup shredded, extra sharp cheddar
- ¼ cup chopped, fresh chives
- 8-12 strips bacon, cooked and chopped
- salt and pepper to taste
- Boil potatoes until cooked through, but still slightly firm. You don't want them turning to mush as you stir everything together, but you don't want them crunchy.
- In a large bowl, combine the mayo, sour cream, and most of the chives (you can also use onion if you don't have chives) until well mixed.
- Add ½ tsp salt (to start) and ¼ tsp pepper.
- Chill for 20-30 minutes. This lets the flavor of the chives come out more, but if you forget or don't have time, don't worry about it.
- Cook or fry the bacon and let cool slightly, chop when cool enough to handle.
- Once the potatoes are "fork tender", drain and let cool to almost room temp.
- Gently fold the potatoes and most of the bacon into the dressing mix. Taste to see if it needs more salt.
- Garnish with the rest of the chives and bacon.
Recipe source – Veronica’s Cornucopia
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