Friday, July 13, 2012

Bacon Potato Salad

Bacon goes with just about anything. And it definitely makes this salad pop even more.

This is almost like eating a baked potato. In fact, I think the next time I make it I'll add some cubed sharp cheddar cheese.

I kept the skins on the potatoes. I think it adds to the flavor (and makes it even more like a baked potato!). You do have to be careful (gentle) folding the ingredients together or you'll lose most of the skins off of the potatoes.

I found the original recipe here.

Makes: 10-12 servings
Prep time: 10 minutes
Cook time: 30 minutes
Printable Recipe


  • 1 1/2 pounds red potatoes, cut into bite-sized chunks
  • 1 1/2 pounds yellow potatoes, cut into bite-sized chunks
  • 1/2 pound thick-cut bacon
  • 6 green onions, sliced
  • 2 ribs celery, diced
  • 1 small jar pimento peppers, drained
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Salt and pepper

1. Bring a large pot of salted water to a boil. Add potatoes and boil until tender, 15-20 minutes. Drain well and let cool. Place into a large bowl.

2. Cook the bacon until crispy. Drain and chop.

3. Add the bacon, green onions, celery, and pimentos to the potatoes. Gently fold to combine.

4. In a small bowl, whisk together the mayo and sour cream. Fold into the potato mixture. Season with salt and pepper.

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