Creamy Potato Salad With Bacon - Carolina Country

Creamy Potato Salad With Bacon

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Creamy Potato Salad With Bacon


  • 3 pounds small red new potatoes (about 24)
  • Kosher salt and black pepper
  • 8 slices bacon (more if you prefer lots of bacon)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons white wine vinegar
  • 4 stalks celery, thinly sliced (optional)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh tarragon


  1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.

  2. Meanwhile cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.

  3. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon and bacon before serving. Refrigerate.

Recipe courtesy of

Dan Cook of Raleigh

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