Sour Cream Potato Salad Recipe

By LRay

Southern Living, July 2016, page 112.

Ingredients

• 3 pounds small russet potatoes, thinly sliced (about 1/4 inch thick)
• 6 thick-cut bacon slices, cooked crisp and crumbled
• 3/4 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon white vinegar
• 1 1/2 teaspoons table salt
• 1 teaspoon granulated sugar
• 1/4 teaspoon garlic powder
• 1/8 teaspoon white pepper
• 1 scallion, finely chopped

Preparation

Step 1

Preparation

1. Place potato slices in a Dutch oven, and cover with cold water; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tender, about 15 minutes. Drain and cool. Place potatoes in a large bowl; gently stir in bacon.

2. Whisk together remaining 10 ingredients in a small bowl. Add sour cream mixture to potato mixture, and stir gently to incorporate.