Sour Cream Potato Salad

Name: Sour Cream Potato Salad
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

12 ingredients

2 steps

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

Directions

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.