This is a nice fresh alternative to traditional potato salad and of course with bacon it’s irresistible.
Start by boiling and cooling about 6 red potatoes. These were larger sized. Cut into bite-sized pieces.
Fry and crumble 5 pieces of bacon. We prefer it pretty crisp for this recipe.
Chop about 1/4 C green onions, 1/8 C chives, and 1/4 C fresh parsley.
In a bowl combine 1 C sour cream, 4 T mayonnaise, 1 t salt, 1 t freshly ground black pepper, and 1 clove crushed garlic. Add the chopped chives, parsley and green onions and stir well.
Add boiled and cooled red potatoes. If they’re not completely cooled the dressing sinks into the potatoes nicely.
Cool and serve. This is better served the next day because it typically takes that long for the flavors to meld. Check the salt and pepper and adjust to taste.
- 6 large red potatoes
- 1 C light sour cream
- 4 T light mayonnaise
- 1 t salt
- 1 t pepper
- 1 clove garlic
- 1/4 C freshly chopped parsley
- 1/4 C chopped green onion
- 1/8 C chopped chives
- 5 slices bacon
- Cook potatoes until done and cool. Chop parsley, chives and green onions. To bowl add sour cream and mayonnaise with salt, pepper, and minced garlic. Add parsley, chives and green onions and stir well. Add cooled potatoes and cooked and chopped bacon. Stir well and chill overnight.