Creamy Potato Salad with Bacon and Chives
If you're a fan of loaded baked potatoes, you'll love this creamy potato salad with bacon and chives! Perfect for a summery side dish or a meal on its own, any time of year.
- 4 lb. red potatoes
- 1 lb. bacon
- 1 1/2 cups sour cream
- 3 tablespoons white vinegar
- 1/2 cup chopped chives
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon dill
- 1 teaspoon salt
- 1/8 teaspoon pepper to taste
Wash potatoes and chop into roughly uniform-sized pieces (about 1-inch squares).
Place potatoes in a large pot, cover with water, and bring to a boil. Boil until just fork-tender. You DON'T want them to mash when pierced with a fork!
When boiled, drain them and cool completely before adding in the remaining ingredients (I stuck mine in the fridge to speed things up).
While potatoes are cooling, cook up the bacon. (The easiest, least messy way to do this is on a large rimmed baking sheet in the oven, lined with foil. Bake bacon at 375° for about 15 minutes or until desired level of crispiness. Drain bacon on paper towels.) When bacon is cooled, crumble.
Place all ingredients in a large bowl and mix carefully until potatoes are coated evenly with dressing.
Store covered in the fridge.
Calories: 482kcal | Carbohydrates: 38g | Protein: 12g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 742mg | Potassium: 1212mg | Fiber: 4g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 2mg